Candy Corn Hot Chocolate

While we were in Los Angeles last weekend, my mother and sister in law and I made some Candy Corn Hot Chocolate on a stick using this recipe. We bagged and tagged them up, and took them to our neighbors and church friends. They're easy to make, and even easier to eat- you just add hot milk!  This gives such a different and yummy flavor, because it's white hot chocolate. SO YUMMY! 

I can't wait to use this idea for Christmas and make Peppermint Hot Chocolate on a stick.

On Your Home Based Mom, she has these tags that you can just print out ready to go. I don't think these have to be just for Halloween, I think you can still make these until mid November! So, get goin. ;)

The Best Pumpkin Bars You Will Ever Taste

Today calls for another fall recipe: Pumpkin Bars. These are the absolute bombest. And, don't forget about that amazing, addictive cream cheese frosting! MMM!

Pumpkin Bars

2 cups flour

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon nutmeg 

1 teaspoon salt

1 teaspoon baking soda

4 eggs

1 and 2/3 cups sugar

1 cup oil (I use coconut)

1 can (15oz) pumpkin 

Frosting:

1 8oz. package of cream cheese 

1/3 cup softened butter

4 cups powdered sugar

2 tsp pure vanilla extract

1 Tbsp milk

sprinkled ground cinnamon

Directions:

In your mixer, combine eggs, sugar, oil and pumpkin until light and fluffy. 

Add the dry ingredients, gradually. Mix well.

Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.

Once your bars are cooled, cream together butter and cream cheese until smooth and fluffy.  Add powdered sugar, vanilla and milk.  Mix on high speed until smooth creamy. Sprinkle ground cinnamon on frosting, or leave bare. I think they look cuter with cinnamon! 

 

Dish up those suckers, and make sure you have people to share them with, or I promise you will eat the whole pan!