Pumpkin Patch Bites Food

PUMPKIN SPICE BITES RECIPE BY TASTY

Steps:

• In a medium bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla, and stir until smooth.
• Add the oats, cinnamon, nutmeg, ginger, and salt, and mix until evenly distributed.
• Chill in the refrigerator for 30 minutes.
• Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
• Store in the refrigerator in an airtight container for up to 1 week.
• Enjoy!

PUMPKIN PACKED BITTY BITES

Steps:

• In a small bowl, mix the yeast with the water. Let sit for 10 minutes or until dissolved. In a microwave safe measuring cup, add milk and heat for 2 minutes until boiling in microwave. In a large bowl, add the white chocolate chips and milk. Stir until melted. Using a mixer with a bread hook (or you may mix by hand), add the butter, sugar, salt, vanilla, and pumpkin. Stir well. Check the temperature of the liquid, if it is more than 110 degrees F, let set and cool down until it reaches between 105 and 110 degrees F. Stir in the yeast and water mixture. Add in the egg and 3 3/4 cups flour, 1 cup at a time. On a clean countertop, add a little of the additional flour and knead the dough for 3 minutes. Continue to knead and add in the pecans as you knead the dough. Continue to knead until smooth and elastic. Dough will be slightly sticky. Let rise in a warm spot for 1 1/2 to 2 hours.
• Preheat the oven to 350 degrees F.
• Using a tablespoon, scoop out the dough and shape into little round balls. Put on a greased or parchment lined baking sheet. Let rise for at least 1 hour but no more than 1 1/2 hours. Bake for 10 minutes or until lightly brown on the bottom. Take out of the oven and let cool.
• To make the Filling: In a small bowl mix together the pudding, pumpkin, and cinnamon. Fill a pastry bag with a star shaped tip and add the pudding mix. Using a sharp knife, cut a small 3 sided-hinged square on the bottom of each bun. Insert the pastry bag and squirt in just enough filling to add a surprise when bitten. Close the hinge.
• To make the Glaze: In a small bowl add all the glaze ingredients with just enough milk to make a thin paste. Mix with a spoon. Put into the microwave for 10 seconds to make it more of a glaze consistency. Drizzle some of the glaze back and forth on top of the bitty buns.

PUMPKIN PATCH BITES

Steps:

• Heat oven to 425ºF.
• Line a rimmed baking sheet with nonstick foil.
• On work surface, unroll pie crust and cut each of the two crusts into 12 pumpkin shapes with a 3-in. pumpkin cookie cutter.
• Using a 2-in. round cutter, cut 24 rounds from the sliced ham and 24 rounds from the sliced Cheddar.
• Put 2 slices each ham and Cheddar in the center of each of 12 pumpkins.
• With a small brush, brush beaten egg around edges.
• Top with remaining pumpkins, carefully pressing on edges to seal.
• Using a spoon, make ridges on pumpkins by pressing into tops in a few places.
• With a small knife, pierce ridges in a couple of places to vent.
• Place on prepared pan.
• Brush tops with beaten egg.
• Bake 10 to 12 minutes until light golden.
• Let cool on rack a couple of minutes before serving.