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Caramel Pecan Pie Cupcakes

Pecan Pie Cupcake3

If you like pecan pie, you will go nuts over these cupcakes! With caramel pecan pie filling in the middle and crisp pie crust decorating the top, these say Happy Thanksgiving in a fun new way!

There’s nothing more yummy than a warm caramel pecan pie in the fall. I have a favorite- and it’s here already on Easybaked as my Christmas Eve Caramel Pecan Pie. These cupcakes take that pie up a notch and they turned out better than I even imagined they would~yum!

Pecan Pie Cupcakes

There are a couple of steps to this recipe, so it is a little more time consuming, but well worth the effort~ I promise!

Here’s how we made them: (printable recipe)

INGREDIENTS:

Cupcakes:

  • One boxed caramel cake mix (plus water, oil and eggs to make according to box)

Pie filling:

  • 2/3 cup granulated sugar
  • 1/4 cup (1/2 stick) butter (melted)
  • 3 eggs (these are in addition to the eggs used for cake mix)
  • 1 (12 oz) jar of caramel topping
  • 2  cups chopped pecans (plus 24 pecan halves for decorating if desired)

Frosting and pie crust toppers:

  • One refrigerated pie crust
  • 1 cup (2 sticks) of salted butter
  • 1 cup (2 sticks) of unsalted butter
  • 3 cups of powdered sugar
  • 2 teaspoons of clear vanilla flavoring

DIRECTIONS:

Pie Filling:

  • Make pie filling 1st. Start by preheating oven to 350F degrees
  • In a large mixing bowl, beat 3 eggs together lightly with a fork.
  • Add sugar, stirring until dissolved
  • Stir in caramel topping and butter
  • Stir in chopped pecans
  • Pour into a greased casserole dish and bake for 50-60 minutes.
  • Cool completely (I placed this in the fridge to cool more quickly)

Cupcakes:

  • As the pie filling bakes, make cake mix according to directions on boxed mix and divide evenly among 24 cupcake liners placed in a tin.
  • Once pie filling is finished, bake cupcakes according to box.
  • Remove cupcakes from oven and tins and allow them to cool completely.

Frosting and pie crust toppers:

  • Unroll pie crust onto counter and use any cookie cutter you like to cut into 24 pieces. I used a fall leaf Linzer cookie cutter and added the leaf cut-outs on the cupcakes too.
  • Place pie pieces on a cookie sheet and spray lightly with non-stick spray.
  • Bake until slightly browned and crispy. Cool.

Pecan Pie Crust Cut-outs

  • Make frosting by combining butter, powdered sugar and vanilla in a large mixing bowl and beating on high for 3 to 4 minutes until light and fluffy.

Assembling Dessert:

  • To assemble cupcakes, make sure everything has cooled. Use a cupcake corer to remove a core out of the center of each cupcake.
  • Scoop or spoon some pie filling into each cupcake and replace the top of the core back on top of the filling.

Pecan Pie Cupcake1Pecan Pie Cupcake2

  • Place frosting into a zip-top bag fitted with a decorating tip and pipe swirls of frosting on the top of each cupcake.
  • Add a pie crust topper and a pecan half and ENJOY!!!!

Pecan Pie Cupcakes

My thoughts: These really do capture the delicious flavor of pecan pie. They were a big hit with everyone who tried them. I really liked the pie crusts on top- so yummy in that buttercream frosting! I hope you have a chance to try this recipe out!  Enjoy! ~r
Pecan Pie Cupcakes

Love pecans? We do too!  Here are some other yummy pecan recipes. Just click on a photo to see the recipe!

Turtle Cheesecake SquareCaramel Turtles!!!Caramel Pecan CookiesToffee Pecan Crunch!!!!!!

 

 

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Pumpkin Pie Spice Cookies

Pumpkin Pie Cutout cookies!

These cute little pumpkin cutout cookies are chock-full of pumpkin spices and capture the tastes of fall in every bite!

I really dislike pumpkin pie. This time of year it is found everywhere! I’ve discovered that it is truly the pumpkin I dislike though- not the spices. These cookies offer all the yummy spices of pumpkin pie without a hint of actual pumpkin… plus they are cute as can be! These cookies can be cut into any shape you like and decorated accordingly. I had a hard time not eating them all up before  I decorated them- so use frosting…or don’t…. maybe just cut them in circles and add a few sugar sprinkles to make them really easy!

Pumpkin Pie Cutout CookiesHere’s how we made the cookies- and how we decorated them. (printable recipe)

INGREDIENTS:

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of butter flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 Tablespoons of pumpkin spice seasoning

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and butter flavoring and mix well.
  • Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness.
  • Cut using a large (I used a 6″) round cookie cutter
  • Use a knife or pizza cutter to divide circle into even triangle “pie” pieces.
  • Place cookies on ungreased cookie sheets and bake at 350F degrees for 8 to 10 minutes.
  • Slide baked cookies onto parchment paper to cool completely.
  • To decorate, use royal icing (so it will harden into a firm shell) my recipe for that is here.
  • Use thicker icing to outline the shape of the cookie and then flood the inside of the outline with thinner icing.

Pumpkin Pie Cut-out CookiesPumpkin Pie Cutouts CookiesPumpkin Pie Cutout cookies

  • Allow icing to harden up and then make the “crust” by using royal icing colored to match the cookies and swirling a loose “m” pattern across the end of each cookie.
  • Use a star tip to add a little white icing as “whipped cream”

Note: I wanted to add some cute factor to these yummy cookies and saw sugar cookies done as slices of pie on a REALLY fun blog called sweetsugarbelle.com. She does a GREAT job of showing the decorating process step-by-step, and I highly recommend you visit her site if you decide to make these cookies in slice form. The hardest part is the crust. I’m NOT a cake decorator and I really had to practice to get the crust to look acceptable. Her pictures and instruction were a big help! Plus the rest of this site is so addictive. Beautiful creations! Love it!

Slice of Pumpkin Pie CutoutsMy thoughts: YUM. Seriously yummy cookies. If you are up for a challenge make them into pie slices, but if you just want some simply delicious and EASY cookies just cut these into fun fall or Christmas shapes and sprinkle with a little colored sugar. Don’t omit that butter flavoring- you can find it with other flavors and extracts at the grocery- it adds such a yummy flavor!  Hope you get a chance to try these!!! Enjoy! ~r


Pumpkin Spice CookiesOther fun Thanksgiving recipe ideas~ click on a photo to see the recipe:

Cinnamon Upside Down Cakes!!Red velvet cookies with cream cheese icing!!Cinnamon Roll Cheesecake!!Brownie Oreo Cookie Cup

Tepee Cupcakes!

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Tepee CupcakesThese adorable little tepees are filled with yummy chocolate cake and are sure to make everyone smile at YOUR Thanksgiving feast!

Since I spent 8 months on the Navajo Nation and learned to love their culture and traditions, I thought I’d skip the Pilgrim themes and go straight for the Indians this Thanksgiving. My first trip out to the reservation I wondered if Tepees were even used by the Navajo. They are- but only for special ceremonies. The Navajo traditionally lived in round or multi-sided structures called hogans.

AZ-92DSC_0815

Here is a picture of a ceremonial tepee and of my friend Rod by his family’s hogan.

I had quite a time making these cute little desserts, but I hope that my experimenting will help you make this perfectly the 1st time! They really aren’t difficult once you figure out what the best system is! I will give you my recipe 1st (that’s what you’re here for, right??) But after the recipe I will share my trials and tribulations in the process!

Teepee4

Here’s how to make these cute little treats: (printable recipe)

INGREDIENTS:

  • 24 pointed ice cream cones
  • One boxed cake mix in chocolate (or any flavor you like!), plus water, oil and eggs to make according to box.
  • One bag (12 oz) of Wilton Candy Melts in dark chocolate.
  • Leaf sprinkles (at least one to two cups of them)
  • Straight pretzel sticks
  • DIRECTIONS:
    Cover the entire top of a large springform pan with aluminum foil, wrapping it around several times.
  • Use a small knife or scissors to make a tiny slit in the center.
  • Push the pointed tip of one ice cream cone through the slit until the tip rests on the inside bottom of the pan.
  • Repeat this with the rest of the cones (depending on the size of your pan you may need to bake these in two batches).

Baking pointed cones

  • Preheat oven to 350F degrees.
  • Make cake mix according to box, and spoon or pipe into cones, filling them about 2/3 full.
  • Bake at 350F degrees for about 15-20 minutes.
  • Allow them to cool before removing.

Ice cream cone cupcakes

  • Use a knife to cut the points off of each cone. I scored around the edge with the knife and then just snapped the tip off with my fingers.
  • Trim off tops of cupcakes to make a flat “bottom”
  • Melt candy melts in microwave in 30 second increments, stirring in between, until melted and smooth.
  • Dip the flat end of the cone into the chocolate, coating it completely.
  • Dip chocolate into a bowl filled with leaf sprinkles.
  • Set coated cone on parchment paper to harden up.
  • Place remaining chocolate into a small zip-top bag and clip a corner.
  • Pipe a bit of chocolate on the top of each tepee and then stick 3 pretzel sticks into the top.
  • After chocolate has hardened up, serve and enjoy!!!

Teepee cupcakeTeepee CupcakeTeepee Cupcake

Teepee cupcakesThe story behind the cupcakes:

These are the result of much experimenting. I saw a picture of tepee cupcakes on Pinterest and was intrigued by this idea, but I couldn’t imagine how you would bake cake batter into a pointed cup…? So I googled the idea and discovered that nobody really has any very good ideas for this…? I wondered if I could maybe cut the top point off 1st, stick the bottom into something like cookie dough and pipe batter in to bake upside down? I tried this with the following result:

Recipe fail!These really made the most beautiful exploding volcano-type effect in the oven. It was very entertaining, although not what I was hoping for!

Many sites recommended poking the cones into disposable tin foil pans, but they all said to watch them closely because they tip…and to be careful of the hot cake batter when righting them. Oh my. Not my sort of recipe. Sounds like one big mess in my oven!

Eventually I tried the foil and springform pan idea and it was not only easy but very sturdy. Nothing tipped even a tiny bit!

Teepee Cupcakes

My thoughts: YUM! These are just delicious and fairly easy to make once you know how to get those cupcakes baked. My only advice: make sure you cut enough off the top that all three of those pretzels fit into the opening. A few of mine were too tight, and I had to use the chocolate melts to cement them in place. I hope you have fun making these! I certainly did!  Enjoy!! ~r

Other fun fall recipes here on Easybaked (click on a photo to see the recipe):

Caramel Pecan CookiesPeanut butter Acorn Cookies!Honey cut-out cookiesPumpkin Pie Dip!

Turtle Cookie Cups

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Turtle Cookie Cup

Chocolate cookie cups full of creamy caramel, chocolate and pecans.  So many fun fall flavors in one little dessert!

There’s something about November that makes me think caramel and pecans. Comfort food, maybe? Thanksgiving?  I’m not sure, but these yummy little treats hit the spot!  They are fun to make, and a pretty mini dessert for all those November and December get-togethers.

Here’s how they are made: (printable recipe)

INGREDIENTS:

Cookies:

  • 2 sticks (one cup) butter (softened)
  • 1 ½ cups sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder

Toppings:

  • 1 bag of Wilton’s candy melts in milk chocolate
  • 2 cups of chopped pecans and about 60 whole pecans
  • 32 Kraft caramels (unwrapped)
  • 1 can (14oz) sweetened condensed milk
  • 1 stick (1/2 cup) butter

DIRECTIONS:

Cookies:

  • Preheat oven to 350 degrees
  • Add butter, sugar, eggs and vanilla together in a large mixing bowl
  • Blend on medium speed with a mixer until smooth
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, and knead into a soft ball of dough
  • Use a small cookie scoop (I used one that holds ½ tablespoon of batter) to portion your dough into mini muffin tins that have been sprayed with non-stick spray
  • Use a tart shaper, or a wooden spoon to press the dough into a cup shape.

Making cookie cups

  • Bake at 350F degrees for 7-8 minutes and remove from oven.
  • Press centers in a second time and allow cups to cool for just a couple of minutes.
  • Use a small paring knife to pop each cup out and allow them to cool on the counter.

Toppings:

  • Place caramels, sweetened condensed milk and butter into a medium saucepan and heat on medium over the stove until all of the caramels are melted.
  • Heat milk chocolate candy melts in the microwave in 30 second increments until melted and smooth.
  • Place chopped pecans into a small bowl.
  • To assemble, dip top edge of cup in candy melts and then in chopped nuts.

Dipping tops of cookie cups in chocolate

  • Place caramel sauce into a sturdy zip top bag and clip a corner.
  • Pipe caramel into each cup until filled completely and top with a whole almond.
  • Allow caramel and chocolate to firm up.
  • Store in an airtight container for 2-3 days.
  • Enjoy!

Turtle Cookie Cup2

My thoughts: These are a little time-consuming to make, but sooooo yummy. They are a perfect mini-dessert for any of the upcoming holidays, and they got RAVE reviews in my little world! That caramel….!!!! Enjoy! ~r

Other fun mini desserts here at Easybaked (click on a photo to see the recipe)

Cheesecake Sundaes Mint Creme Brownie CupsCake balls filled with cream cheese frostingMini chocolate chip cookie cheesecakes

Jeepers Creepers Oreo Pops!

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Scary Oreo popsThese scared little pretzel monster Oreo pops are not only adorable but a perfect salty and sweet combination!

Because I love desserts and I obviously blog about them all the time, my friends are often pointing out cute ideas they find online. That was the case with these cute little pretzel monsters. A friend found them in Family Fun Magazine and posted a picture on my Facebook wall. As soon as I saw them I knew they belonged on an Oreo pop!  Aren’t they so cute?!?

Monter Oreo PopsThey are also very easy, and a great make-ahead treat for fall parties!

Here’s how to create them for yourself: (printable recipe)

INGREDIENTS: (makes about 26-30 pops)

  • One box of Oreo Double Stuff cookies
  • 30 lollipop sticks
  • 1 bag of Wilton’s Candy Melts in black or purple (or both, if you want both colors!)
  • Small amounts of Wilton’s Candy Melts in other halloween colors (for the “eyes”)
  • Round sprinkles
  • 30 Flipz white chocolate covered pretzels

DIRECTIONS: (Need a visual for making Oreo pops?  Click here.)

  • Make pretzel monsters first by laying all 30 Flipz out on a piece of parchment paper.
  • Melt a small amount (maybe 1/3 cup) of any Candy Melt color for the eyes, and spoon into a small zip top bag.
  • Zip bag closed and clip a corner off.  Pipe color into top two holes of pretzel and gently set a sprinkle “iris” in place.
  • Repeat with other colors and allow eyes to harden completely.
  • For Oreo pops, carefully twist apart all of the Oreo cookies
  • Using one of the lollipop sticks, make an indentation in the white filling of each cookie.
  • Melt the about 1/4 of the black or purple Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted candy, drizzle a little in the center of the cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow candy melts to harden (20 minutes or so), cementing the cookie back together with a stick inside. (Freeze for 5-10 minutes to speed this process up)
  • Melt remaining black or purple Candy Melts in the same manner.
  • Holding the stick, lower the entire Oreo into the bowl of melted Candy Melt, spooning it over the top and sides to cover it completely.
  • Allow the excess to drain off and gently place covered Oreo on a piece of parchment paper.
  • Immediately place a pretzel monster on top and allow the Oreo to harden completely.

Alien Oreo Pops!

My thoughts: These are cute and yum yum yummy!  I like the cute little surprised looks on the pretzel monsters, and they taste GREAT! Wrap these up in cello bags with cute ribbons and you have a fun party treat to share!  Enjoy!  ~r

Jeepers Creepers Oreo Pops

A few other October treats here on Easybaked (click on photo to see recipe):

Inside-out Caramel Apple!!Peanut butter caramel Sundae- yum!Sweet Tart and Pixie Stix CakeHalloween Bundt Cake

Pumpkin Guts!

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Pumpkin Guts Dessert!

This delicious coconut cream pie dip is disguised as gooey pumpkin guts (with sliced almond “seeds”)~ a perfect Halloween treat!!

I love carving pumpkins. The smell is my favorite part, it reminds me of being very small and in a homemade costume anxiously awaiting trick-or-treat time. We always carved pumpkins several days earlier, but we lit them on Halloween and all evening the lids would quietly cook in the candle flame, filling the house with an indescribably wonderful scent that still reminds me of childhood whenever I smell it.

I carved a pumpkin for this recipe.

1. To serve this dip in.

2. To use as a reference in coloring this dessert!

Pumpkin Guts!!!!Isn’t it fun?  I savored the smell and enjoyed the squishy guts between my fingers…I even roasted a few seeds and ate them with salt as a reward for getting my pictures taken!

Want to know how to make this yummy fall treat?  It is SUPER easy!  (Printable recipe)

INGREDIENTS:

  • 3 cups of shredded sweet coconut (to desired consistency)
  • 1 cup of sliced almonds
  • 1 box (3.3 oz.) Jello Brand White Chocolate Pudding (instant)
  • Milk (to make pudding according to package)
  • Orange and yellow food coloring
  • Chocolate cookies for dipping!

DIRECTIONS:

  • Make pudding as directed on package and color to desired shade with food colors
  • Place coconut in a large zip-top bag and add the same food colors to the bag. Toss and mix coconut until colored as well.
  • Mix pudding with enough coconut to make a gooey pumpkin consistency.
  • Mix about half of the almonds in, and use the rest to sprinkle on top.
  • Serve with chocolate cookies or graham crackers for that “Almond Joy” taste!
  • Enjoy! 

Halloween dessert!My thoughts:  Well, I love coconut, almonds and chocolate- so this was a given “perfect” dessert for me!  I think it would be fun to serve this with a “murdered” pumpkin, I just didn’t have time to draw a dramatic face and stick a big knife in mine! Serve it up classy, or make it into a funny Halloween treat- either way, it is easy and soooooo yummy!  ~Enjoy!!!!! ~r

Pumpkin Guts!Other fun fall desserts here on Easybaked (click on a photo to see the recipe)

Halloween Swirl Cookies!!!Frosty Candy Corn Dessert!Ginger Maple CookiesSpider Cupcakes!

Creepy Earthworm Cupcakes

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Edible Jello Earthworm CupcakesThese fun little cupcakes will entertain your family and friends with slimy (raspberry!) earthworms poking out of the top!

Well, it’s October, and that means it is time for creatively creepy edibles!  Last year I had SO much fun with my Broken Glass Cupcakes and my Toxic Slime Cupcakes!  Oh my goodness, I love both of those recipes so much that it was hard to think of anything that fun and creepy for this year!!!

I loved the idea of worm-filled cupcakes and decided that gummy worms are way too cheery, with all their fun bright colors.  I wanted WORMS- big fat earthworms- in my cupcakes.

I’m not sure why these are not readily available for purchase in the candy aisle of my grocery store, but fortunately I found a TON of recipes for make-your-own gummy earthworms online.  I read about 10 recipes (they were all very similar) and gave it a shot.

Edible gummy earthwormlove them!!!!  I had a hard time biting into one to try out the flavor because they were so realistic!  These are really not very hard to make, and I can think of a TON of desserts these would be fun to serve with.  These are even Father’s Day friendly (I realized this when the men who were eating the cupcakes started talking about fishing with earthworms…) or maybe you could “dress up” my apple cupcakes from last week with a few worms! :)

Here’s how to make these fun little desserts: (printable recipe)

INGREDIENTS:

  • 1 boxed chocolate cake mix (plus water, oil and eggs to make according to package)
  • 2 sticks (1 cup) of butter (softened)
  • 1 1/2 cups of powdered sugar
  • 2 tablespoons of vanilla
  • Green sugar crystals
  • About 15 Oreo cookies crushed into crumbs
  • brown and green food color gels
  • 1 (6 oz) packet of raspberry jello
  • 4 (1/2 oz) packets of unflavored gelatin
  • 1/2 cup heavy cream
  • 3 cups boiling water

DIRECTIONS:

WORMS: (make the day before)

  • Take about 40-60 bendable plastic straws and pull them out to full length.
  • Place them each in a tall glass with the bendable part down.
  • Put a rubber band around the top to hold them together and upright.
  • Mix jello and unflavored gelatin together in a mixing bowl and add boiling water.
  • Stir until dissolved and refrigerate for about 20 minutes until cooled.
  • Place cream and a little bit of green food coloring in a separate bowl and mix well.
  • Mix cream with gelatin mixture until well combined.
  • Gently pour the mixture over the tops of the straws until they, and the glass are full.
  • Refrigerate overnight.
  • Place a sheet of parchment paper on a cookie sheet, and lightly spray it with cooking spray.
  • Run warm water over the glass until you can pull the entire jello mold out (straws and all!)
  • Gently pull apart straws and use a rolling pin to roll each little worm out.
  • Place each worm on the parchment paper until all of them have been removed from the straws.
  • Keep covered and refrigerated until use.

Gummy EarthwormsMaking Gummy EarthwormsHow to make gummy earthworms

CUPCAKES:

  • Make cake mix according to box and divide evenly among 24 cupcake liners placed in tins.
  • Bake according to package, and allow them to cool.
  • Make frosting by placing butter, powdered sugar and vanilla in a large mixing bowl and beating it on high for about 3 minutes, until light and fluffy.
  • Color frosting using a combination of green and brown to make a clay-like color for inside the cupcakes
  • Use a cupcake corer or a small knife to cut a core out of each cupcake.
  • Pour green sugar into a small bowl.
  • Use a knife to spread a thin layer of frosting on the top of each cupcake, around the hole cut out by the corer.
  • Turn the cupcake top down into the green sugar, coating the frosting entirely.
  • Spoon or pipe a small amount of frosting into each cored cupcake.
  • Set a worm into the frosting, letting it “stick” and be held in place.
  • Spoon Oreo crumbs over the worm and frosting, filling up the rest of the hole in the cupcake.
  • Keep refrigerated until serving.
  • Enjoy!!

Worm cupcakes

My thoughts:  These crack me up. Everyone loves them, but kids are SO suspicious that you might have used real worms!  One of my friends gave some to her grandkids and the oldest just sat and stared at hers and finally declared, “I saw one move!”  They are disturbingly life-like.  These are great covered in the fridge for a day, but at room temperature the worms start to dry out after a few hours. I hope you get a chance to try this creepy little treat!  Enjoy!!! ~r

Cupcakes with worms

Other creepy recipes for your October fun: (click on a photo to see the recipe)

Mummy Oreo Pops!Caramel Apple Cupcakes with misfortune cookiesBroken Glass Cupcakes3 Radioactive Cupcakes filled with SLIME!

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