Fall Food Fun!

 

 

 Mini Pumpkin Oreo Cheesecakes

2 (8 oz.) pkgs. Cream cheese, softened

½ c sugar

2 eggs

2 T sour cream

1 t vanilla

½ c canned pumpkin

1 t Pantry Korintje Cinnamon

48 Oreos

1 c Cool Whip

2 T chocolate sprinkles

 

Preheat oven to 350 degrees.  Line 2 Stoneware Muffin Pans with cupcake liners.  Whisk softened cream cheese with Stainless Steel Whisk until creamy. (To soften, place cream cheese in Batter Bowl in microwave for 20-30 seconds.)  Add sugar and whisk again.  Add the eggs, one at a time, beating after each one.  Add the remaining ingredients (except sprinkles) and beat again.

 

Place one whole Oreo in the bottom of each well and fill ¾ full with cheesecake batter.  Push another Oreo into the top of the batter.  Bake for 20-22 minutes.  Cool in pan for 15-20 minutes before removing and place on Stackable Cooling Rack to finish cooling.  Keep refrigerated.  Top with Cool Whip and chocolate sprinkles before serving.  Makes 24.

 

 

Peanut Butter Football Dip

¼ cup butter, softened

4 oz. cream cheese, softened

1 c peanut butter (your choice; crunchy or smooth)

½ teaspoon vanilla extract

1 ½ c powdered sugar (up to 2 c if needed)

½ c mini chocolate chips

Chocolate sprinkles or chocolate chips for the outside of the football

White chocolate or frosting for the football laces

 

Cream butter, cream cheese, and peanut butter until mixed (using a hand-held mixer). Mix in vanilla.  Add powdered sugar, ½ cup at a time, and mix until combined. (If you want a stiffer mixture, add the extra ½ cup of powdered sugar.) Mix in chocolate chips.  Turn out mixture on a large sheet of waxed paper. Use your hands to form into a football shape. Place the waxed paper onto your serving plate. (It helps if the plate has sides…less mess!) Cover in sprinkles or chocolate chips, pressing them into the surface a little so they stick. Pipe on the laces using melted white chocolate or some leftover frosting and chill until ready to serve.  Serving suggestion: pretzels, animal crackers, cookies, a spoon.

 

 

Mini Pumpkin Pies

2 rolls (1 box) Pillsbury Pie Crust
1 can Pumpkin Pie Mix
Cool Whip (optional)

Roll the pie crust out a little to make it slightly thinner using the Bakers Roller. Cut it into Circles using the Large Biscuit Cutter. Place 1 circle of crust into each of the 12 wells of the Brownie Pan. Mix the can of Pumpkin Pie Mix as per the instructions. Fill each pie crust to the top with Pumpkin Pie filling. Bake @ 425 for 7 minutes, then 350 for 10-12 minutes. Then, use a Stoneware scraper to pop them right out! Cool on the Stackable Cooling Rack. Garnish with cool whip using the Easy Accent Decorator.

 

 

Chocolate Velvet Cake

Cake

1 c milk chocolate chips

¼ c vegetable oil

1 (18.25 oz.) devil’s food cake mix

3 eggs

¾ c water

1 (12 oz.) jar seedless strawberry jam, divided

 

Glaze & Garnish

1/3 c melted vanilla ice cream

1 c milk chocolate chips

1 qt. fresh strawberries, divided

Additional Ice cream (optional)

 

Brush Stoneware Fluted Pan with vegetable oil using Chef’s Silicone Brush.  For cake, combine chocolate chips and oil in Small Batter Bowl.  Microwave on HIGH 30-60 seconds or until melted and smooth, whisking after 30 seconds.  In Stainless 4-qt. Mixing Bowl, combine cake mix, eggs, water, ½ c of the jam and chocolate mixture; whisk until well blended.  Pour batter into pan.  Microwave cake on HIGH 9-12 minutes or until wooden pick inserted near center comes out clean.  Remove cake from microwave.  Wipe rim of pan clean using paper towel, if necessary.  Center Shimmering Glass Round Platter over pan and carefully invert.  Without removing pan, let stand 10 minutes.  Remove pan.

 

For glaze, combine ice cream and chocolate chips in Small Micro-Cooker.  Microwave on HIGH 20-60 seconds, stirring after each 20-second interval, until melted and smooth.  To finish cake, place remaining jam into Prep Bowl and microwave on HIGH 30 seconds or until melted; brush evenly over cake.  Holding by stems, dip 16 of the strawberries into glaze; arrange around bottom edge of cake.  Drizzle top of cake with remaining glaze.  Slice remaining strawberries using Egg Slicer Plus; place slices in a circle pattern around top of cake.  Serve with additional ice cream, if desired.