Anyone who knows me knows that I absolutely LOVE the holidays. From the family feasts and gatherings, to getting gifts for my loved ones, to all the beautiful lights and fun music – it’s all fabulous and puts me in such great spirits! Another reason I enjoy them so much is all the delicious food (I can imagine practically all of you nodding in agreement here). While trying new recipes before deciding what to take to Thanksgiving dinner this year, I tried this Chocolate Pumpkin Mini Pies. Oh. My. Goodness! These turned out so tasty and full of great pumpkin (and chocolate) flavor – they’re sure to be a big hit with the whole gathering at your next holiday get-together!
One important thing to know about these is that they’re a FROZEN dessert recipe – but they thaw quickly to become a super creamy, amazing treat in every bite. Since you need to put them in the freezer at least 5 hours total, be sure to plan ahead so it fits into your serving schedule 🙂
Another perk of these chocolate pumpkin mini pies is that they’re smaller (thus the MINI), being made in muffin tins – and you can adjust the size really easy, depending on how you want to serve it! This makes no cutting slices necessary, just take out each muffin cup and pass it out – particularly convenient for serving the kiddos their dessert!
- 5 Graham Cracker Sheets
- 3 tbsp. Butter, melted
- 1 tbsp. Brown Sugar
- Dash of Ground Cinnamon
Pumpkin Pie Filling
- 1 cup Heavy Whipping Cream
- 8 oz. Cream Cheese, softened
- 1 cup Pumpkin Puree
- 1 cup Powdered Sugar
- 2 tsp. Vanilla
- 1 tsp. Ground Cinnamon
- 1/2-1 tsp. Pumpkin Pie Spice
- 1/4 tsp. Salt
- 4 oz. Semisweet Chocolate Chips or Chunks
- 1/2 cup Pumpkin Pie Spice Coffee Creamer
Topping Options: nuts, chocolate chips, etc.
- Preheat oven to 350 Degrees F. Spray or line a 12-cup muffin tin, set aside.
- In a blender, blend the 3 crust ingredients until well-ground. Divide into the 12 muffins cups, then press down so it’s flat. Bake for 5-7 minutes, or until starting to turn golden brown. Set aside to cool.
- Whip the cream cheese and pumpkin puree until smooth. Mix in the powdered sugar, vanilla, cinnamon, pumpkin pie spice and salt until well-mixed and creamy. Set aside.
- Whip the heavy cream until firm peaks form. Gently fold into the pumpkin filling mix until combined. Scoop into 12 muffin cups over cooled crust. Smooth tops. Place in freezer for about 1 hour.
- Put the semisweet chocolate and coffee creamer into a microwave-safe bowl and heat at 50% power, stirring at 30 second intervals until fully melted and smooth. Remove and allow to partially cool, stirring occasionally so it doesn’t get too firm. Spread or drizzle over pumpkin filled cups. Sprinkle tops with nuts or chocolate chips, as desired. Place back in freezer at least 4 hours, or overnight.
Be sure to serve these almost immediately after removing from the freezer, as they’ll start to soften very quickly and then can be a bit messy (especially with kids!). These were an absolute HIT with the whole crew – from my pumpkin-obsessed hubby who isn’t too fond of chocolate, to my kids who love almost any type of dessert. It’s like the best of all worlds!
So this may make us ‘basic’, but we absolutely LOVE pumpkin – hubby in particular. When it hits fall, he takes that as an ‘all-clear’ to buy and make all sorts of pumpkin recipes, from ice creams to pancakes. Today we were looking through the pantry and noticed a lot of sweet crackers and cookies that would go great with a dip, so of course we had to whip up this delicious Pumpkin Pie Dip!
We’ve shared plenty of our pumpkin creations before – like our Pumpkin Breakfast Smoothie or this Pumpkin Better-Than-Disneyland Pie – and we’re positive this dessert dip will be a new favorite! All it takes is 6 common ingredients and a few minutes time, then you have a party-worthy pumpkin pie dip that’s perfect for the fall or holiday season.
- 1 cup Powdered Sugar
- 1 cup Canned Pumpkin
- 1 cup Whipped Topping
- 1 tsp. Ground Ginger
- 1 tsp. Pumpkin Pie Spice
- 1/2 tsp. Cinnamon
- Whip the powdered sugar, canned pumpkin and whipped topping until creamy.
- Add in the remaining spices and whip until well-combined.
- Serve and enjoy!
Be sure to store any leftovers in the fridge, of course!
I bet this dip would also be perfect as an actual PIE – just pour some into a prepared pie crust and chill in the fridge for a bit. Mmmm…just thinking about a slice of creamy pumpkin goodness is making me hungry!
I love dessert dips because they’re so flexible – you can serve it as a side or snack, or pull it out for dessert! It’s great to take along for meals or parties, or put some in a cute container and gift it for the holidays! Whatever way you serve it up, I’m sure you’ll love this easy-to-make, super tasty pumpkin pie dip as much as we do! High-five to all my fellow pumpkin lovers!
More Pumpkin Recipes
It never fails, every Halloween my kids end up with a TON of candy, and somehow we also have a huge bucket full left after the trick-or-treating at our house has ended. Luckily there’s plenty of delicious, fun things we can do to solve this little ‘problem’ – just turn to this list of 20 Ways to Use Up Leftover Halloween Candy!
Cookies or bars, brownies or popcorn, there’s a bit of something for any type of leftover Halloween candy you may have, or whatever you prefer to change it in to! The hard part is choosing which one you want to try first 🙂
How Sweet Eats – Candy Bar Caramel Corn
Crazy For Crust – Candy Bar Pie
Averie Cooks – Candy Corn Cookie Dough Pretzel Bites
Two Peas and Their Pod – Crispy Butterfinger Cookies
Like Mother Like Daughter – Candy Bar Cookie Bars
I Heart Naptime – Candy Bar Brownies
Baking Bites – Halloween Candy Lava Cakes
Sally’s Baking Addiction – Candy Bar Blondies
Oh My Creative – Leftover Halloween Candy Pretzel Bites
Spaceships and Laser Beams – Leftover Halloween CandyCookie Cups
Brown-Eyed Baker – Leftover Halloween Candy Bark
Crazy For Crust – Gooey Candy Filled Brownie Cake
Lil Luna – Candy Bar Trifle
The Cookie Writer – Vanilla Halloween Candy Ice Cream
Handle the Heat – Leftover Halloween Candy Cheesecake
Sugars Spun Run – Peanut Butter Cup Stuffed Chocolate Chip Cookies
Tastefully Frugal – Tootsie Roll Brownies
Frugal Coupon Living – Leftover Halloween Candy Pizza Cookie
Two Peas and Their Pod – Twix Caramel Brownies
The Gold Lining Girl – Snickers Monkey Bread
What’s YOUR favorite Halloween candy?
I didn’t use to like caramel apples – they were just too hard and sticky for my taste. Since trying one at Disneyland a couple years ago, though I’ve learned that as long as they’re made right, they can be absolutely DELICIOUS and not too bad on your teeth 🙂 Since it’s fall, which seems to be the perfect time to enjoy this tasty treat, here’s a list of 16 Fun Candy Apples for Fall for you to bite into!
Personally, I can’t wait to try the apple pie or chocolate dipped ones – but maybe you’re more excited for the candy corn or Frozen themed ones. Whatever your choice, there’s a huge variety so you’re sure to find something for everyone among these amazing candy apples!
Red Hot Candy Apples | Nerdy Mamma
Mini Chocolate Apple Pops | 2 Boys + 1 Girl = One Crazy Mom
Decadently Dark Candy Apples | Parenting Chaos
Mini Caramel Apple Pops | The Happier Homemaker
Candy Corn Caramel Apple | The Classy Chapter
Copycat Disney Apple Pie Caramel Apples | Food, Folks and Fun
Chocolate Peppermint Apple with Melted Candy Corn | The Country Chic Cottage
S’Mores Caramel Apple | You Brew My Tea
Sliced Caramel Apple Pops | Busy Mommy Media
The Perfect Caramel Apple | Simply Kierste Design
Chocolate Caramel Apple | Refresh Restyle
Frozen Themed Caramel Apple | Midget Momma
Easy Homemade Caramel Apples | Thrifty Jinxy
Granola Coated Caramel Apple | Premeditated Leftovers
Oreo Caramel Apple | The Spring Mount 6 Pack
The Best Chocolate Dipped Spiced Caramel Apples | How Was Your Day?
While it’s true that my family doesn’t drink alcohol, that doesn’t mean that we don’t love a fun beverage for special occasions – and whatever your reasons for not drinking, it’s true that you can still enjoy something special during a celebration! This Green Cherry Punch definitely fits the bill for a family friendly beverage for St. Patrick’s Day. And the best part? It’s made with easy, inexpensive items you can find in your grocery store. We mamas love simple, right?
This would also be super fun for a class party, maybe a Ghostbuster’s themed birthday (or Ninja Turtles?), or even at Christmas. I’d just swap out the green cherries for red!
Green Cherry Punch
- 12 Ounce Frozen Lemonade Concentrate
- 3 Cups Lemon Lime Soda
- 10 Green Candied Cherries
- Green Marshmallows (optional)
- Green Food Coloring
- Mix frozen concentrate according to directions.
- Add 3 cups of lemon lime soda.
- Two drop of green food coloring.
- Add 10 green candied cherries to punch.
- Top with a few green marshmallows (optional)
- Chill two hours.
What’s your favorite family friendly punch recipe?
Raise your hand if you love comfort food. *Raises hand* We love it around here so anytime we have an excuse to pull up a chair to a hearty bowl of something a little spicy and savory, we’re happy to do so. This time of year, we’re all about things like jambalaya, shrimp and grits and beignets as we celebrate the spirit of Mardi Gras. No, we don’t drink or party hard like they do in Louisiana, but that doesn’t mean we can’t indulge in the yummy food of New Orleans – like these 25 Cajun & Creole Favorites Just for Mardi Gras.
There’s something for just about every meal and every person in your family on this list – yummy french toast and beignets for breakfast, po’boys for lunch, jambalaya and shrimp & grits for dinner – and even King Cake for dessert! So grab your fork and dive in!
- King Cake French Toast
- Butternut Squash Jambalaya
- French Quarter Beignets
- Vegetarian Gumbo
- Cajun French Fry Po’Boy
- Crawfish E’Touffee
- Cajun Style Red Beans & Rice
- King Cake Roll
- Cajun Shrimp & Grits
- Classic New Orleans Beignets
- Spicy Chicken Jambalaya
- Gluten Free Cajun Sausage and Chicken Jambalaya
- Fried Catfish & Shrimp
- Cajun Crawfish Boil
- Sweet Potato Vegan Gumbo
- Chicken & Shrimp Jambalaya
- New Orleans Beignets
- Cajun Hash With Andouille Sausage
- Po’Boys & Yum Yum Sauce
- Hot & Juicy Crawfish With Beer ***
- Shrip & Sausage Gumbo
- Easy Jambalaya
- Spicy Southern Chickpeas & Grits
- Creole Chicken & Sausage
- Shrimp, Crawfish & Scallop Jambalaya
What’s Your Favorite Meal for Mardi Gras?
It’s no secret that we love hot chocolate around here. There’s just nothing better than coming in after a long, cold day of work, school or play and enjoying a warm cup of hot chocolate with some mini marshmallows! The kids love it, we love it. It just can’t be beat and I know you probably agree. Today, I thought I’d share with you 20 Hot Chocolate Recipes that are Perfect for Winter. There’s a little something for everyone, from traditional to a fancy recipe or two. So grab your favorite mug and let’s get started!
- Crock Pot Hot Chocolate
- Peanut Butter Nutella Hot Chocolate
- Mint White Hot Chocolate
- Pink Hot Chocolate
- Dunkin Donuts Salted Caramel Hot Chocolate
- Nutella Hot Chocolate
- Coconut Milk Hot Chocolate
- Barcelona Style Hot Chocolate
- Salted Caramel Mocha Hot Chocolate
- Pumpkin Caramel White Hot Chocolate
- Strawberry Hot Chocolate
- Peanut Butter Cup Hot Chocolate
- Burbon Nutella Hot Chocolate
- Peppermint White Hot Chocolate
- Fudge Hot Chocolate
- Dark Chocolate Sea Salt Caramel Hot Chocolate
- Bailey’s Hot Chocolate
- Red Wine Hot Chocolate
- Mayan Hot Chocolate
- Gingerbread Hot Chocolate
Which hot chocolate recipe is your favorite? I love a bit of mint in mine!
There’s no shortage of tasty holiday drinks, but sometimes it can be frustrating finding a really good one that’s non-alcoholic. Luckily, this delicious Valentine’s Day drink is not only easy to make, but kid-friendly for those class parties. You can whip up this Strawberry Cotton Candy Mocktail in a jiff, then enjoy the sweet, fruity goodness for your holiday with no guilt.
One of my favorite things about drink recipes is that they often don’t take many ingredients – and this Valentine’s Day Mocktail only requires three! Yup, just a few ingredients for a delicious, sweet holiday drink that you can let your kids enjoy, or yourself – because, why not?
- 16 Ounces Strawberry Soda
- 1 Teaspoon of Strawberry Syrup
- 1-2 Handfuls Cotton Candy
Note: makes 1 16-oz serving
- Pour strawberry syrup into glass.
- Place 1/2 – 1 handful of cotton candy in glass.
- Add 16 ounces of strawberry soda. Stir.
- Add remaining cotton candy to on top of glass to garnish.
November is the month for everything pumpkin and I tried some fun recipes one of which is Pumpkin Bars that turned out to be a super moist, melt in your mouth dessert that everyone in my family asked for seconds and thirds on. Pumpkin Bars are a sweet blend of pumpkin, cinnamon, and a cake like texture, topped with rich cream cheese frosting and is simple to add impressive but quick decorations to.
I know I said that my Cream Cheese Pumpkin Bread was amazing but these Pumpkin Bars are a whole new kind of amazing. The bread was great and worked perfectly for a quick breakfast and such but the Pumpkin Bars are an amazing dessert to impress even the pickiest eaters.
- 4 eggs
- 1 cup oil
- 2 cups sugar
- 15 – oz. can of pumpkin
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
Cream cheese frosting
- 8 – oz. cream cheese, softened
- 6 tablespoons butter, softened
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Preheat oven to 350 degrees.
- Mix together the eggs, oil, sugar, and pumpkin in a mixer.
- Add in remaining ingredients and mix well.
- Pour batter into a greased and floured 18” x 12” jelly roll pan.
- Bake for 30 to 40 minutes or until toothpick inserted comes out clean and the bars start to pull away from the edges of the pan.
- When the Pumpkin Bars are cooled make the cream cheese frosting.
- Mix all cream cheese frosting ingredients except the powdered sugar well.
- Slowly add in powdered sugar and mix until fluffy.
- Spread onto cooled pumpkin bars.
- To make a cool design dump some cinnamon onto a plate.
- Get any cookie cutter, preferably small, and dip into the cinnamon.
- Gently press cookie cutter into the pumpkin bars to make a design.
These Pumpkin Bars were amazing but did take a little work but don’t let that scare you away trust me, I’m working on a post with pies and wow, those are hard. This recipe is a little long but completely worth it and the steps are pretty easy just mainly mixing. I hope this recipe helps out with all your holiday plans and adventures.
Whether you need a treat for a holiday party, co-workers in the office, a tasty gift idea, or just for an afternoon break, this Christmas Snack Mix is super easy to make and tastes delicious! Plus, you can customize it to your own tastes, making it the perfect holiday treat.
See, it even LOOKS festive and tasty, right? Kids would have a BLAST helping to make this – and it’d be great for packaging nice and gifting to friends or neighbors. If your family doesn’t eat it all first, that is!
- 1- 12oz. Bag White Chocolate Chips
- 2 cups Cheerios
- 2 cups Chex Cereal
- 2 cups Pretzels
- 1 Cup Peanuts
- 1 Cup M&Ms
- Mix cereals, pretzels, peanuts, and M&Ms in a large bowl.
- Take your white chocolate chips and put in a microwave safe bowl. Microwave for 30 seconds, then stir. Continue to do this until chips are all melted.
- Pour chocolate over mixture and mix very well, making sure everything is well coated.
- Next, spread the mixture on a parchment lined cookie sheet in a nice even layer.
- This step is optional: Take any leftover chocolate and drizzle over the mixture.
- Let dry, then break apart! It’s now ready to eat or store in an air tight container.
Mint Thins are a perfect treat to enjoy on a cold winter night and fun to serve at all those holiday parties. These Mint Thins are impressive and simple to make without making a million dishes and breaking the bank or taking hours to accomplish something that will be eaten in a matter of hours or even minutes. The only down fall? not being able to stop eating the cookies!
Who loves girl scout cookies? Well I love girl scout cookies especially Mint Thins, I can easily eat a whole box in one sitting and not necessarily a long sitting either. Have you started to notice how pricy they are getting for such a small box? These cookies are amazing and now there’s a recipe that is almost exact replica of Mint Thins and are amazing, especially exciting to have the nice mint flavor cookies for Christmas.
Mint Thins are a mixture of cool mint and delicious chocolate that literally melts in your mouth. With this recipe it not only is easy and requires simple ingredients but makes a perfect neighbor or friend gift without hours of baking or shopping to find inexpensive gifts.
- ¼ cup whipping cream
- ¾ cup chocolate chips
- 1 package chocolate almond bark, divided
- ¾ teaspoon peppermint extract
- 2 9-oz. packages of chocolate wafer cookies
- In a small saucepan bring whipping cream to a simmer over medium heat. Place ¾ cup chocolate chips in pan, stirring constantly until smooth. Remove from heat and stir in extract, let cool for a minute.
- Spoon a small amount onto one side of a cookie, place another cookie on top. Let harden in the fridge for about 30 minutes.
- In a microwave melt the package of almond bark in 30 second intervals until smooth.
- Line a cookie sheet with waxed paper.
- Dip cookies in melted almond bark and place on the cookie sheet.
- Let harden and enjoy.
This Mint Thin recipe is also really good for interchanging flavors. Instead of peppermint extract you can change it out to orange, raspberry, or even pomegranate. Different flavors makes different cookies and different exciting treats, these extracts are sometimes found just at a normal grocery store but pomegranate and anything real fancy will be found at a specific baking store.