White Chocolate Pumpkin Dreams Food

WHITE CHOCOLATE PUMPKIN DREAMS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, vanilla and pumpkin. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 12-14 minutes. Remove to wire racks to cool., For frosting, combine brown sugar and butter in a small saucepan. Bring to a boil; cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes. Add milk; beat until smooth. Beat in enough confectioners' sugar to reach desired consistency. Spread over cooled cookies.

WHITE CHOCOLATE PUMPKIN DREAMS

Steps:

• In a mixing bowl, cream butter and sugars. Beat in egg, vanilla and pumpkin.
• Combine dry ingredients; gradually add to the creamed mixture. Stir in chips and pecans.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 350 degrees F for 12-14 minutes or until firm.
• Remove to wire racks to cool.
• For frosting:
• Combine brown sugar and butter in a saucepan and bring to a boil; cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes.
• Add milk; beat until smooth.
• Beat in enough confectioners' sugar to reach desired consistency.
• Frost cookies.

WHITE CHOCOLATE PUMPKIN DREAMS

Steps:

• In a mixing bowl, cream butter and sugars. Beat in egg, vanilla and pumpkin. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips and pecans. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 12-14 minutes or until firm. Remove to wire racks to cool.
• For frosting, combine brown sugar and butter in a saucepan. Bring to a boil; cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes. Add milk; beat until smooth. Beat in enough confectioners' sugar to reach desired consistency. Frost cookies.

WHITE CHOCOLATE PUMPKIN MOUSSE

Steps:

• Heat chocolate in a medium heatproof bowl in a microwave on high 30 seconds. Stir, then heat 15 seconds more. Repeat until chocolate is melted and smooth.
• Mix pumpkin, vanilla, cinnamon, salt, and nutmeg in another medium heatproof bowl. Heat in microwave on high until warm to the touch, about 1 minute.
• Add a large spoonful of pumpkin mixture to chocolate and whisk to combine. Add one-third of remaining pumpkin mixture to chocolate and whisk to combine. Repeat two more times until pumpkin mixture is incorporated and smooth. Strain through a fine-mesh sieve into a large bowl-mixture should be cool to the touch; if it's still warm, let sit 5 minutes.
• Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form. Add one-quarter of cream to pumpkin mixture and stir to combine. Gently fold in remaining cream. Serve immediately or chill until ready to use.

WHITE CHOCOLATE PUMPKIN CRISPY TREATS

Steps:

• Generously grease a 12x17 rimmed baking sheet.
• In a large saucepan over low heat, stir together marshmallows and butter until smooth and well combined.
• Add in pudding mix and stir well. Carefully add in orange gel food color, use enough to reach your desired shade of orange. Stir in cereal. Mix well.
• Transfer mixture to baking sheet and press in firmly using a greased spatula or damp hands.
• After the treats are cool, use a round cookie cutter or the ring from a mason jar lid to cut the treats into circles. Place your index finger and thumb on the outside of each treat and gently press together to form a pumpkin shape.
• Take 3 caramel bits and press them together to form a stem. Firmly press each stem into the top of each pumpkin treat.