So it’s official… we can start getting those pumpkin spice lattes, cheering on our favorite football teams, counting down the weeks until The Walking Dead comes back on, and of course, eating a bunch of apples
PumpkinBars with a layer of gooey caramel. PumpkinBars. I shared with you Pumpkin Cake Rice Krispie Treats, and brownies that used Pumpkin Spice M&M’s a couple weeks ago, but this is my first full on pumpkin recipe
This year we're probably going to make this turkey, these sweet potatoes, stuffing using this gluten-free bread, pumpkin shaped rolls, mashed potatoes and gravy, cranberry relish, and maybe some beans like these or something, not to mention a million pies like this caramel apple one
Combine butter, brown sugar, corn syrup, and pecans. can of refrigerated biscuits 1/4 cup melted butter 1/4 cup packed brown sugar 2 tablespoons light corn syrup 1/2 cup chopped pecans Coating. 1/2 cup chopped pecans
caramels (unwrapped). caramels (unwrapped). My grandmother gave me this recipe for Chocolate Caramel Cookie bars about 5 years ago, when, after the first bite of them, I realized that I could not live without making them again. 1 cup pecans or walnuts, toasted & chopped (optional). 1 cup pecans or walnuts, toasted & chopped (optional)
Once you delve past the thick and incredibly rich chocolate ganache, through the silky, caramel-y-sweet-salty-tangy cream cheese frosting and the impossibly dewy chocolate cake, you’ll run right into a pocket of pudding-like pumpkin pie filling
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.