Halloween Happenings

Happy Halloween!!!

 

Can you believe it's already here?! October was such a quick month! Bear is sleeping and soon I'll be waking him up to get ready and head out to our big playgroup party. Can't wait to see all the little ones in costume!

We've had such a busy, fun, festive month and I'm sad to see it come to a close. Although November just means one month closer to Christmas :).

 

 

We visited the pumpkin patch with friends last week.

 

Stacking pumpkins is a little harder than stacking blocks..

 

And we went to Zoo Boo with Daddy on Sunday.

 

And we've been making lots of spooky treats!

One of our favorite neighborhood traditions is "boo'ing" each other. We have so much fun with this every year.

 

Bear has quite mastered the art of selfies.

 

 

I've struggled with uploading pictures (why this blog has been inactive!) but hopefully the problem has been resolved. Lots of posts to catch up on!

Hope you have a fun, safe Halloween. Remember, it's just a bunch of hocus pocus!

Pumpkin Pie Dump Cake

I've only mentioned it about 87 times on this blog (probably more), but I'm a sucker for all things pumpkin. It's kind of my thing. I blame my mom because she makes the absolute best pumpkin bread; it's quickly become one of Bear's favorite treats, too!

 

When I saw this recipe on Pinterest, I knew it had to be made ASAP. So easy (don't even need a mixer!), yet tastes like it took hours to prepare. Planning on whipping this yummy dessert up again for Thanksgiving.

 

Ingredients:
1 (15 oz.) can pumpkin puree

1 (12 oz.) can evaporated milk

3 large eggs

1 cup sugar

1 tsp. ground cinnamon

1 box Spice Cake Mix

1 cup butter, melted

 

Directions:

1. Preheat oven to 350 degrees.

2. Spray a 9x13 baking dish with nonstick cooking spray.

3. In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar, & cinnamon until combined. It will be very liquidy.

4. Pour mixture into the baking dish.

5. Pour cake mix on top of mixture.

6. Take melted butter and drizzle on top of cake mix.

7. Bake for 55-60 minutes. Might still be gooey in center; let set for 30 minutes before serving.

 

Notes:

*refrigerate leftovers, will stay good 5-6 days

 *we found that the cake tasted best on day 2, after the flavors had time to mix together

 

I've been MIA this month; the past three weeks have been a whirlwind of weddings and traveling. So looking forward to relaxing and having lots of festive fun the next couple weeks!

 

Hope your fall is off to a special start!

Pumpkin Pie Breakfast Bake

 

Are y'all obsessed with all things pumpkin, too? Because it's become more than just a seasonal treat for me; this time of year, it's a way of life.

Pumpkin everything.

 

Including this delicious cinnamon roll & pumpkin goodness, known as the Pumpkin Pie Breakfast Bake. I promise, it won't disappoint.

 

Sweet layers of cinnamon rolls, pumpkin filling, icing, and pecans make this dessert (err, breakfast) totally irresistible.

I would type out the ingredients/directions, but simply click on the Pillsbury link above and it'll take you right to it all! Really easy, and perfect to prepare the day before if you prefer to bake in advance (raising my hand-so not a morning person). It will keep well for 2-3 days in the refrigerator.

Now I'm thinking I need to make this again. Like, tomorrow.

What are some of your favorite recipes for fall? Do share!

{Easy as Pie} Pumpkin Spice Pretzels

It's no secret that I am a fan of chocolate dipped pretzels. I make them any time I can think of a good excuse, usually using white almond bark and topping with sprinkles. After seeing a similar recipe for PS Popcorn on Pinterest the other day, I decided to try it out on pretzels instead. And, luckily, they came out delicious! Oh fall and all your pumpkin glory, we are so happy you're (almost) here.

 

These pretzels have the perfect combo of sweet and salty meets pumpkin pie. Just be warned, you'll want to eat the whole batch in one sitting!

 

It's rainy in Houston today, the perfect excuse to lounge and sip cappuccino (which pairs so nicely with these PS pretzels!).

 

You'll need:
-1 pkg. white chocolate almond bark
-mini pretzels

-orange food coloring (optional)

-pumpkin pie spice (1 tsp. for every 8 oz. of chocolate)

 

Directions:
1. Melt almond bark in microwave safe dish for one minute, remove and stir. Keep heating in 20 second increments, stirring in between, until completely melted. Careful not to burn the chocolate.

2. Stir in pumpkin pie spice. I used just over 1 teaspoon for half the block of almond bark.

3. Stir in a couple drops of food coloring, depending on your desired pretzel color.

4. Dip pretzels into the chocolate and lay flat on wax paper to dry.

 

 

*You could top pretzels with crushed graham crackers, sprinkles, or stripe with white chocolate as well. I was so anxious to get into these bad boys that I left all the pretty stuff off. :)

 

 

That's it! So easy and so yummy. Will definitely be making these again all through the holiday season!

What are some of your favorite pumpkin recipes? I'm a pumpkin fanatic so I'd love some new ones to try!