One of my favorite parts of the week is Saturday mornings.  My husband can vouch for how much I truly love sleeping in on the weekends.  Then when I wake up, it feels so luxurious to make my latte at my own pace and then it’s time.  I love to sit on the couch, sip my coffee and watch the cooking shows that I record each week.  Without fail if there is a new Pioneer Woman and/or Giada De Laurentiis, I am giddy with excitement to hunker down and watch.  There is not always a recipe that I choose to replicate, but even so, I just enjoy watching people cook on TV.  I particularly love holiday episodes and last weekend, there were some great fall recipes shared on the Halloween episodes.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

Giada made pumpkin bacon cheesecakes, which I adapted into these Mini Pumpkin Cheesecakes with Gingersnap Crusts.   I opted to omit the bacon because I was not in the mood for a savory dessert.  I have told you before that I am not crazy about cheesecakes, but the exception is pumpkin.  The creamy whipped filling for these Mini Pumpkin Cheesecakes tastes like a rich pumpkin pie filling.  And the crust of any cheesecake is my favorite part whether it is composed of graham crackers, Oreo cookies or gingersnaps.  The warm, spicy crust of these mini cheesecakes topped with perfectly spiced, rich pumpkin filling is fall in a bite.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

I love anything that is bite-sized and so I decided to serve these Mini Pumpkin Cheesecakes with Gingersnap Crusts for my book club that I hosted last week.  We read a book that I really loved called The Paris Wife by Paula McLain.  The book was about Ernest Hemingway’s first wife and it certainly led to some interesting conversation!  This dessert was the perfect two-bite sweet to pass around the table after dinner while we discussed.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

Mini Pumpkin Cheesecakes with Gingersnap Crust

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 24 mini cheesecakes

Individually-sized cheesecakes with all of your favorite fall flavors combined into a perfect two-bite treat

Ingredients

    For the crust
  • 16 gingersnap cookies (enough to yield 1 cup crumbs)
  • 3 Tbsp unsalted butter, melted
  • For the cheesecake filling
  • 1 (8-ounce) package light cream cheese, at room temperature
  • 1/4 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg (or ground nutmeg)
  • pinch of salt
  • whipped cream for topping

Instructions

  1. Preheat oven to 350 degrees. Line a mini muffin pan with paper liners.
  2. For the crust
  3. Place cookies into a food processor and process until fine crumbs form. (If you do not have a food processor, place cookies into a zip-top bag and crush with a rolling pin.)
  4. Place cookie crumbs into a small bowl, pour melted butter into the bowl and stir to combine.
  5. Place ~1Tbsp of crumb mixture into each paper liner and press it down using a muddler, bottom of a shot glass (or something flat and small).
  6. For the filling
  7. In another medium bowl, combine all ingredients for the filling. Use an electric mixer to mix until smooth and well blended.
  8. Use a small ice cream scoop (or spoon) to place ~2 Tbsp of filling on top of each crust. Bake 12 minutes or until tops are cracked.
  9. Cool 10 minutes then refrigerate for at least 1 hour before serving.
  10. Place a dollop of whipped cream on top of each cheesecake before serving.
  11. Recipe adapted from Giada De Laurentiis

combine cookie crumbs and butter for crust

IMG_2289

blend all ingredients for filling together

IMG_2290

IMG_2291

place 1 Tbsp of crust into paper liners

IMG_2292

press the crust down firmly

IMG_2293

top crusts with 2 Tbsp filling

IMG_2294

bake

IMG_2295

place a dollop whipped cream onto each cheesecake before serving

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

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I’m back just in time for one more Halloween treat that you can whip up in no time!  Again, I love the idea of giving homemade treats out for trick-or-treaters that are family friends or neighbors whose parents wouldn’t mind letting them eat a handmade treat from you.  One of my all-time favorite candies is Tootsie Rolls and I have always wanted to try to make my own homemade Tootsie Rolls.  Halloween is the perfect time for this DIY project.

How to make Tootsie Rolls {satisfymysweettooth.com}

The first thing that comes to mind when I think of Tootsie Rolls is a parade.  Tootsie Rolls are a candy that is thrown by the handful at parades and I always loved running near the parade floats to pick up as many tiny Tootsie Rolls as I could.  Halloween makes me think of the larger-sized Tootsie Rolls that always felt extra special compared to the bite-sized version.  No matter which size you prefer, this post will show you a simple way of how to make your own Tootsie Rolls.

How to make Tootsie Rolls {satisfymysweettooth.com}

First things first:  there are no baking or candy thermometer involved in this recipe!  I bet you are even a little more excited now aren’t you?  That’s what I’m telling you, you could have bag of homemade Tootsie Rolls ready to hand out or bring to work tomorrow for Halloween!

How to make Tootsie Rolls {satisfymysweettooth.com}

How to make Tootsie Rolls:

Start by sifting together dry ingredients (cocoa powder, powdered sugar and dry milk powder)

How to make Tootsie Rolls {satisfymysweettooth.com}

Melt a few other ingredients and whisk together (butter, corn syrup and vanilla)

How to make Tootsie Rolls {satisfymysweettooth.com}

Pour the wet ingredients into the dry ingredients and mix briefly with a spatula

How to make Tootsie Rolls {satisfymysweettooth.com}

Use an electric mixer to combine the ingredients more adequately

How to make Tootsie Rolls {satisfymysweettooth.com}

Finally, use your hands to knead the ingredients to combine them more completely.  You will think that I forgot to tell you a step, but have faith that with just a bit of kneading, you will get a nice, glossy patty

How to make Tootsie Rolls {satisfymysweettooth.com}

Cut the patty of candy into sections

How to make Tootsie Rolls {satisfymysweettooth.com}

Roll out each section into 1/2″ wide ropes and cut the ropes into your desired length of Tootsie Rolls

How to make Tootsie Rolls {satisfymysweettooth.com}

Wrap individually in wax paper

How to make Tootsie Rolls {satisfymysweettooth.com}

How to make Tootsie Rolls {satisfymysweettooth.com}

Homemade Tootsie Rolls

Prep Time: 30 minutes

Total Time: 30 minutes

Chocolatey, fudge-like candy that will have you believing that you have recreated an original classic

Ingredients

  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup dry milk powder
  • 1 cup powdered sugar
  • 2 Tbsp unsalted butter, melted
  • 1/4 cup light corn syrup
  • 1 tsp vanilla

Instructions

  1. In a large bowl, sift together the cocoa powder, dry milk powder and powdered sugar. Set aside.
  2. In a small bowl, whisk together the melted butter, corn syrup and vanilla until well combined.
  3. Pour the wet ingredients into the dry ingredients. Stir together briefly with a spatula. Then use an electric mixer to combine the ingredients until the mixture is a solid dark brown and the wet ingredients have saturated the dry ingredients.
  4. Knead the mixture by hand on a clean countertop until a smooth, glossy ball of candy is formed.
  5. Pat candy into a flat circle and cut into sections.
  6. Roll out 1/2" sections and cut into desired sized pieces of candy.
  7. Wrap each piece of candy in wax paper.
  8. Recipe adapted from A Cozy Kitchen

HAVE A HAPPY AND SAFE HALLOWEEN!

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I have never been a die-hard Halloween fan.  The part that excites me the most is seeing cute kids in costumes.

Photo source:  Babble.com

And of course I get excited about creating extra fun treats and having (yet another) excuse to eat more candy.  I came across a recipe for Pumpkin Spice Puppy Chow on Sally’s Baking Addiction a couple of weeks ago and it could not have come at a more perfect time because I had a bake sale that I needed to make some treats for.  My own spin on this recipe became this Pumpkin Spice Snack Mix.

Pumpkin Spice Snack Mix {satisfymysweettooth.com}

I decided to add white chocolate covered pretzels and Pumpkin Spice M&M’s to this already tasty mix.  I packaged the mix up in cute treat cups that I found in the dollar section at Target and this Pumpkin Spice Snack Mix was a sell out at the bake sale.

Pumpkin Spice Snack Mix {satisfymysweettooth.com}

The Pumpkin Spice Snack Mix begins with Cinnamon Chex Cereal coated in a mixture of candy melts infused with fall spices like cinnamon, cloves and nutmeg.  Then just like traditional peanut butter and chocolate puppy chow, you shake the coated cereal in powdered sugar.  You could coat your own pretzels in almond bark, but I just bought a couple of small bags of white chocolate Flipz and tossed those in with the coated cereal once it was cooled.  A snack mix is not complete to me without some form of chocolate, so I added colorful and festive Pumpkin Spice M&M’s to this Pumpkin Spice Snack Mix for a chocolate kick.

Pumpkin Spice Snack Mix {satisfymysweettooth.com}

If you are having children over for Halloween or you are expecting some friends or family to bring their children over trick-or-treating, I think it would be so much fun to hand out treat bags full of Pumpkin Spice Snack Mix rather than traditional candy.  You’ll be the most popular house on the block.

Pumpkin Spice Snack Mix {satisfymysweettooth.com}

Pumpkin Spice Snack Mix

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: ~10 cups snack mix

A festive and spicy snack mix that is sure to make for an extra special Halloween treat

Ingredients

  • 1 box (13.5 ounces) Cinnamon Chex Cereal
  • 1 bag (12 ounces) orange candy melts (or you could use white chocolate)
  • 2 tsp pumpkin pie spice
  • 1 cup powdered sugar
  • 2 cups white chocolate-covered pretzels (I used Flipz)
  • 1 bag Pumpkin Spice M&M's

Instructions

  1. Place cereal into a large bowl.
  2. In a small, microwave safe bowl, melt candy melts in 30-second increments until fully melted and smooth.
  3. Pour melted candy melts over cereal and stir gently to coat evenly.
  4. Place powdered sugar into a large paper bag, or a gallon-sized Ziploc bag. Pour coated candy into bag with powdered sugar and shake to coat.
  5. Pour mixture onto a wax paper-lined counter to cool and set.
  6. Add pretzels and M&M's and serve.
  7. Recipe adapted from Sally's Baking Addiction

Pumpkin Spice Snack Mix {satisfymysweettooth.com}

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I have wanted to make these cookies since the day I saw them.

And I figured that celebrating the release of Jenny Flake’s cookbook, The Picky Palate Cookbook was the perfect occasion to finally give them a try.  Jenny is the genius behind the Pumpkin Streusel Bread that I shared last week.  That recipe and the one that I am sharing today for Oreo-Stuffed Chocolate Chip Cookies are just a couple of the must-make recipes that Jenny has included in her first cookbook.

If you don’t like a giant chocolate chip cookie with America’s Favorite Cookie, the Oreo stuffed inside it, may I suggest that you need to have your taste buds checked??  Obviously I am being dramatic and there is nothing wrong with you, but I think that combining arguably most people’s two favorite cookies into one dessert is sure to please most sweet lovers to say the least!

This really is almost the equivalent of two regular-sized chocolate chippers wrapped around a Double Stuf Oreo and let’s just recognize that that means you get to eat three cookies for the price of one!  Score one for the cookie lovers!!

The Picky Palate Cookbook is aimed to please cooks who are trying to make family-friendly snacks and meals that will win the approval of fussy eaters.  Jenny has included meals for breakfast, side dishes, main courses and of course, desserts.  She even has some tips for parents for how to get your kids to try and eat more foods such as challenging your child to see “How many different colors of the rainbow can we eat off our plate?”  Even though I don’t have kids or particularly picky eaters in my home, there are so many recipes I am excited to make from this book, such as the Cheesy Pepperoni Pizza Quick Bread pictured in the bottom of this photo from the cookbook.

Jenny has very generously offered to give one of her cookbooks to one of you sweet teeth!  Enter the giveaway below for your chance to win a copy of The Picky Palate Cookbook!  Happy Halloween!!
a Rafflecopter giveaway

*Wiley Publishing provided me with a copy of this book, but all opinions are, as always, my own.

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Happy 1st official weekend of fall!  I have one more pumpkin recipe to share with you this week and then I have something even more exciting for you!

These Mini Pumpkin Olive Oil Cakes are glazed with the same Cinnamon Spice Glaze that I used on the Pumpkin Scones that I shared with you earlier this week.  The olive oil is the fat source in this cake and it makes them extra moist and makes you feel good about eating them!

These cakes would be great in place of a morning coffee cake or to serve at any fall party.  I made mine in a mini cake pan that is shaped like little pumpkins, but you could use a mini bundt pan or even a regular muffin pan.  Just make sure to see my note in the recipe about altering the baking time for different sized pans.

Speaking of that adorable pumpkin cake pan……I am giving one away to one of you!  And that’s not all, I’m giving you other fun Halloween baking equipment to go along with it!

In addition to that pumpkin pan, one reader will win a Halloween cookie pan, regular and mini cupcake liners and cupcake decorations and a set of cookie cutters!  These are all Wilton products, because they make the good stuff!

To enter the giveaway:

1.  Leave a blog post comment telling me the best Halloween costume you have ever worn.

2.  Like Satisfy My Sweet Tooth on Facebook and leave a comment letting me know you did.

3. Follow Satisfy My Sweet Tooth on Twitter and leave a comment letting me know you did.

4.  Tweet the following message:  “Win a Fall Baking Package from @satisfymysweet!” and leave a comment letting me know you did.

5.  Follow me on Pinterest and leave a comment letting me know you did.

 *Giveaway open to U.S. residents only.  Must have a valid email address to enter.  Entries accepted until 10/01/12.  Winner will be chosen at random, will be notified via email and have 48 hours to reply before another winer is chosen.  Giveaway sponsored by Satisfy My Sweet Tooth.

5.0 from 1 reviews
Mini Pumpkin Olive Oil Cakes
Author: 
Recipe type: Cake, Dessert, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Moist and flavorful individually-sized pumpkin cakes with cinnamon spice glaze
Ingredients
  • For the cakes
  • 1 cup canned pumpkin
  • 2 eggs
  • ½ cup packed brown sugar
  • ⅓ cup olive oil
  • ⅓ cup honey
  • ¾ cup white whole wheat flour
  • ⅔ cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • For the glaze
  • 1 cup powdered sugar
  • 2 Tbsp milk
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
Instructions
  1. Preheat oven to 350 degrees. Spray mini cake pan with nonstick cooking spray.
  2. In a small bowl, combine flours, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  3. In a large bowl, beat pumpkin, eggs, olive oil, brown sugar and honey until combined.
  4. Add dry ingredients to pumpkin mixture and mix until well combined.
  5. Pour batter evenly into mini cake pan filling each cavity ~2/3 full. Bake until toothpick inserted into center of cakes comes out clean.
  6. *NOTE: Baking time will vary depending size of pan cavities. For a mini bundt pan, begin checking cakes after 8-10 minutes of baking. The larger the cavities of the pan, the longer the cakes will take to bake completely.
  7. Remove cakes from oven and cool completely.
  8. Combine ingredients for glaze and drizzle over cooled cakes.
  9. Recipe adapted from Soffia Wardy

beat pumpkin, eggs, olive oil, brown sugar and honey until combined

add dry ingredients and mix well

pour batter evenly into well-greased pan, bake and cool completely before glazing


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