Golden Pumpkin Spice Syrup

Tired of paying high dollar for a Pumpkin Latte or Pumpkin Coffee at Dunkin Donuts?  "Golden Pumpkin Spice Syrup" can be use to flavor coffee and top: ice cream, pancakes, waffles, and desserts. Plus it's absolutely delicious and easy to make!

Ingredients

1 oz. Pumpkin Spice Extract

1 (16.5 oz.) Torani Caramel Sauce

1/3 cup Domino Organic Blue Agave Nectar

1/4 teaspoon ground cloves

4 teaspoons pumpkin pie spice

Directions

In a large measuring cup add all the ingredients.

Mix until all the ingredients are blended.

Pour the mixture back into the bottle and it is ready to use.

Old Fashion Candy Corn Fudge

Old Fashion Candy Corn Fudge is decadent and rich making it the perfect treat to bring to your kids' Halloween parties at school or have at your house during trick or treating! 

Ingredients

2 cups mini marshmallow

1 1/2 cup white sugar

1/4 teaspoon sea salt

2/3 cup (one 5 oz. can) Nestle Carnation Evaporated Milk

2 tablespoons unsalted butter

1 1/2 cups regular candy corn, chopped

3/4 cup salted nuts

1 1/2 cups semi-sweet chocolate chips

1 teaspoons vanilla extract

White icing garnish

  

Directions

1. Line an 8-inch baking dish with foil and lightly spray the foil with nonstick cooking spray. 
2. In a large pot, mix the marshmallows sugar, condensed milk and butter. 
3. Bring mixture to a boil over medium-high heat and stir constantly until the mixture reaches 235 degrees F on a thermometer.
4. Remove from the heat.
5. Vigorously stir in the marshmallows, vanilla, nuts and chocolate chips. 
6. Mix until the chocolate has melted and add candy corn. 
7. Pour the mixture into the prepared baking dish and chill for at least 2 hours, or until the mixture has set.
8. Cut the fudge into squares and enjoy! 
9. Drizzle with icing if you want.

20 of the best Halloween Cocktails

Spider Wed Pumpkin Cheesecake Brownie

Spider Web Pumpkin Cheesecake Brownie is delicious and creamy...everyone will love it!

Ingredients 1 brownie mix (18 oz.) 1/4 cup oil 1/4 cup water 1 Tablespoon  instant coffee 2 eggs 1 package cream cheese (8 oz.) 1/4 cup sugar 1 teaspoon vanilla 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon allspice 2 Tablespoon flour 3/4 cup pumpkin puree 1/4 cup plain Chobani Greek Yogurt 1 container Cool Whip (8 oz.)Chocolate Syrup Directions In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg.  Beat until combined.  Carefully spread in the bottom of the pie crust. Bake for 30 minutes at 350*. While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth. Add the egg and pumpkin and cream again. Slowly beat in the cinnamon, nutmeg, allspice and flour. When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer.  Place back in the oven and bake another 20-25 minutes.  Remove from the oven and set on a cooling rack. Let cool for an hour.  Place in refrigerator and cool completely.  Spread the cool whip on top. Microwave chocolate and 1 tsp. butter in microwaveable bowl on medium (50%) 30 sec.; stir until chocolate is completely melted.   Drizzle over cheesecake in spiral pattern.   Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web. Place in refrigerator for 2-3 hours.

French Vanilla Coffee Earthworms

These delicious earthworms will have your guess wondering if they are real worms. They taste great and look real what more can you ask for?

Ingredients

6 packs unflavored gelatin

1/4 cup sugar

1/2 cup whipping cream

1/4 cup International Delight French Vanilla Creamer

3 cups French Vanilla coffee, double strenght and freshly brewed

100 flexible straws

1 quart size container

4 (16-24 oz.) glasses

Directions

In a sauce pan combine gelatin, sugar and coffee; stir constantly.

Bring to a boil and then remove from heat.

Stir until gelatin is completely dissolved; let cool to lukewarm.

Straws

Create four bundles of straws by separating them into piles of 25.

Gather together and place a rubber ban around the top, middle, and bottom of each pile of straws.

Stand bundles inside each glass.

Complete Project

Divide coffee in 1/2 and pour into 2 large measuring cup.

In one combine whipping cream and creamer mix well.

Pour black coffee in the straws until they are filled to the 1/2 way point.

Then pour the coffee with creamer mixture in until you have poured in 3/4 of an inch into the straws.

Now top with black coffee until the straws are filled.

Set aside until the coffee is firm.

Hold under warm water until they slide out or squeeze them out by using a rolling pin starting at one end and slowly rolling to the other end.

Pumpkin Cheesecake Brownie Pie

Pumpkin Cheesecake Brownie Pie is delicious and creamy! You can’t have enough pumpkin really!

Ingredients 2 sheets refrigerated Pillsbury pie crust 1 brownie mix (18 oz.) 1/4 cup oil 1/4 cup water 1 Tablespoon  instant coffee 2 eggs 1 package cream cheese (8 oz.) 1/4 cup sugar 1 teaspoon vanilla 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon allspice 2 Tablespoon flour 3/4 cup pumpkin puree 1/4 cup plain Chobani Greek Yogurt 1 container Cool Whip (8 oz.) Directions Roll out the refrigerated pie crusts.  Place one sheet in a 10 inch glass pie plate.  Cut small shapes out of the second pie crust with tiny cookie cutters.  Arrange around the top of the pie crust in the pan. In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg.  Beat until combined. Carefully spread in the bottom of the pie crust.  Bake for 30 minutes at 350*. While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth.  Add the egg and pumpkin and cream again.  Slowly beat in the cinnamon, nutmeg, allspice and flour. When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer.  Place back in the oven and bake another 20-25 minutes.  Remove from the oven and set on a cooling rack.  Let cool for an hour.  Place in refrigerator and cool completely.  Spread the cool whip on top and sprinkle with cinnamon if desired.

The Best Christmas Recipes

Jellies/Relishes

Cranberry-Apple Relish with Walnuts

Spiced Cranberries Jelly

Cranberry Jelly

Cranberry Apple Cider Jelly

Spicy Cranberry Pepper Jelly

Cranberry Apple Relish

Sauces/ Dips/ Salad Dressings

Cocktail Sauce

Spicy Cocktail Sauce

Cranberry Salad Dressing

The Best Honey Mustard Dipping Sauce

Chipotle Lime Mayo Dipping Sauce

Turkey

How to Cook a Turkey

Roasted Turkey

Appetizers/Sides

Christmas Quiche
Hawaiian Dinner Rolls

Easy Jalapeno Poppers

Spicy Mixed Nuts

Macaroni & Cheese with Bacon

Herb Potatoes

Craisins-Walnut Slaw

Classic Potato Salad

Desserts

Pumpkin Pie Spice Bunt Cake

Pumpkin Cheesecake Brownie 

Signature Cocktails/Coffees/Sangria's

Enchantment Ice Coffee Cocktail
12 Days of Christmas

White Chocolate Mocha Amaretto

Pumpkin Pie Colada

Sugar Island Coffee

The Best Wild Berry Sangria

Eggless Chocolate Cake

In this episode, chef Annuradha Toshniwal makes delicious and yummy Chocolate cake. Watch the video and learn how to make tasty chocolate cake and make your Family & Friends happy!

Ingredients

Dry Ingredients:
1 cup Flour
1/4 tsp salt
1 tsp Baking Powder
1/2 Cup Castor Sugar
1/4 Cup Brown Sugar
1/2 or 1/3 cup Cocoa Powder
1 tbsp cornflour

Wet Ingredients:
3/4 tbsp White Vinegar
1 tsp Vanilla Essence
1/4 Cup Oil
3/4 cup Plain Water

Directions

Mix all the wet ingredients in a bowl and keep it aside.

Mix well all the dry ingredients in a bowl except cornflour and pour the wet mixture on it bit by bit.

Whisk all the ingredients well till the batter is runny.

In a baking container pour the batter.

Put the container in a baking oven at 140 Degree Celsius for about 20 - 25 Minutes.

Take it out when it is baked properly and let it cool take out the cake from the container & put it on a plate.

Meanwhile, prepare the chocolate sauce.

In a frying pan pour 1 cup of water, 1 tbsp of cocoa powder, 1 tbsp of brown sugar and 1 tbsp of cornflour.

Mix all the ingredients well to make a smooth running liquid add boil for 2mins.

Add a tsp of butter to it and the chocolate sauce is ready.

Cool the sauce and pour it all over the cake and it is ready to be served.