powdered sugar, divided1 Take a large bowl and combine Cinnamon Chex™ cereal, cranberries and pumpkin seeds. Set aside.
a double boiler or using a microwave (melt every 30 seconds), melt the white chocolate until it is completely smooth.
the pumpkin pie spice to the white chocolate and stir until fully incorporated.
the white chocolate mix over the Chex™ cereal mix and fold until the cereal, fruit, and seeds are all covered evenly in the chocolate.
the powdered sugar between two large freezer bags, putting 1/4 cup in each bag. Add half the cereal mixture to one bag and the remaining cereal to the other bag. Shake so that the powdered sugar coats the cereal mixture.
fully coated, pour out onto a baking sheet to let dry out for about 20 minutes. Store in an airtight container.
Beat in the pumpkin until smooth. Don't have all of those spices. 1 stick - unsalted butter, room temperature1 cup - packed brown sugar1/3 cup - granulated sugar2 cups - cake or pastry flour2 teaspoons - baking powder1 teaspoon - baking soda1 teaspoon - ground cinnamon1 teaspoon - ground ginger1/2 teaspoon - ground nutmeg1/8 teaspoon - ground cloves1/2 teaspoon - salt1/4 teaspoon - freshly ground black pepper2 large eggs1/2 cup - heavy cream1 teaspoon - vanilla extract (make your own HERE)1 1/4 cups - canned pumpkin Frosting. In a stand mixer, cream the butter and sugars on medium speed until fluffy, about 5 minutes. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. You can just use 2 1/2 teaspoons of pumpkin pie spice
Add the eggs and water and mix until a dough forms. This past weekend we had some friends over for a little Slow Simmered Pork Molé Negro and I thought, with Fall and pumpkin recipes abounding, I would make my own contribution with these sweet and flakey PumpkinSpice Cinnamon Apple Empanadas
Mix all ingredients in a bowl. ***Tip -- for every 4 servings (1 lb boneless, 2 lb bone in) meat, poultry or fish, mix 2 tbsp Mediterranean SpiceMix, 1 tbsp, vegetable oil, and 1 clove of minced garlic