Mini pumpkin pie croissants

These start with 2 tubes of Pillsbury refrigerated crescent rolls.  Roll each crescent roll out and cut lengthwise in 2.  This recipe will make 32 mini croissants.  Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling:

4 oz. (1/2 block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 - 2 T pumpkin pie spice (adjust to taste)
3 - 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.

Sorry for the poor photo quality - the lighting in my kitchen is terrible!
They are a little  messy to roll up and you'll probably need to lick your fingers :)  Now here is the fun part!  Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!

Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.  I use baking stones, so baking times may vary.

These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration.  Or even just because!

Refrigerate leftover filling ... it is delicious on bagels or toast and it makes a great dip for cinnamon graham crackers, green apples and ginger snaps!

http://www.shakentogetherlife.com/2011/10/taste-this-tuesday-fall-baking-series_10.html

Blow Pop Cupcakes

Ingredients

• 1 cup room temp butter
• 1/2 cup vegetable shortening
• 3/4 cup Marshmallow Fluff
• 6 cups powdered sugar
• 2 Tbsp milk
• 1 (0.10oz) package Duncan Hines Bubble Gum Flavored "Frosting Creations"

How to Make

1. On medium speed cream butter and shortening together until smooth.
2. Add in Marshmallow Fluff until combined.
3. On low speed add powdered sugar, one cup at a time
4. Add milk and flavor package stir 15 seconds.
5. Turn mixer up to medium and mix for 30 seconds or until flavor package is incorporated evenly, scraping sides as needed.

Notes

Makes enough frosting for 24 cupcakes If you pipe a high swirl it will only make enough for 12 cupcakes.

by:http://cookiesandcups.com/blow-pop-cupcakes/

S’mores Cupcake

Makes 24 cupcakes

Ingredients:

• 1 box chocolate cake mix, batter prepared according to package directions
• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 5 Tbsp butter, melted
• 5-6 full sized Hershey's Milk Chocolate Bars (1.55 oz each)
• 2 cups mini marshmallows, for garnish
• double batch marshmallow buttercream

How to Make:

1. Preheat oven to 350°
2. Line 2 muffin tins with cupcake liners, 24 cupcakes
3. In a medium bowl combine graham cracker crumbs, melted butter and sugar. Drop tablespoon amount of graham cracker mixture into each liner and press down to form crust.
4. Bake the crusts for 5 minutes and transfer to wire rack.
5. Prepare cake mix according to package directions. Fill liners 2/3 full.
6. Bake 15-20 minutes, until cupcakes are set.
7. Break Hershey's bars into small pieces and melt in microwave, 30 seconds on 50% power, stirring after every 30 seconds. Repeat until melted.
8. Spoon a tablespoon amount of chocolate on top of each cupcake, spreading to cover.
9. Chill cupcakes in fridge until chocolate is set.
10. Make a double batch of  Marshmallow Buttercream
11. When chocolate is set, frost cupcakes.
12. Drizzle with remaining chocolate, if desired. (you might need to reheat)
13. To toast marshmallows, spread marshmallows on a baking sheet. Turn oven to broil.
14. When oven is ready, place baking sheet on top rack. Toast marshmallows under broiler for 15 SECONDS. They toast VERY quickly, so stay close.
15. Remove from oven and garnish cupcakes

Marshmallow Buttercream:

Ingredients:

• 1/2 cup butter room temp
• 1 cup Marshmallow Fluff
• 2 cups powdered sugar
• 2 Tbsp milk

How to Make:

1. Mix butter and Fluff until smooth on medium speed until smooth.
2. Slowly add in powdered sugar with mixer on low.
3. Add in milk and turn speed up to medium and mix until all combined and smooth.
4. Color frosting if desired.

by:http://cookiesandcups.com/smores-cupcakes-2/

Bubble Gum Cupcakes

Ingredients:

• 1 pkg. Duncan Hines® Classic White Cake Mix
• 3 large egg whites
• 2 tbsp. vegetable oil
• 1 1/3 cups water
• 2 cans Duncan Hines® Frosting Creations™ Frosting Starter
• 2 packets Duncan Hines® Frosting Creations™ Bubble Gum Flavor Mix
• 1 cup nonpareils, for decoration

Preparation:

1. Preheat oven to 350°F. Place cupcake liners in muffin pans.
2. Prepare cake batter as directed on package.
3. Pour batter into cupcake liners, filling them no more than two-thirds full.
4. Bake 18 to 24 minutes or until toothpick inserted into cupcakes comes out clean. Let cool completely.
5. Pour 1 packet of Duncan Hines® Frosting Creations™ Bubble Gum Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
6. Transfer the Bubble Gum frosting you just created to a piping bag with a round decorating tip.
7. Pipe a circle of frosting around the outside edge only of each cupcake.
8. Put nonpareils in a shallow bowl.
9. Holding a cupcake by the bottom, tilt cupcake and dip the frosted edges into the nonpareils. Rotate cupcake and repeat until frosting is covered in nonpareils.
10. To finish cupcakes, pipe a swirl of frosting in middle of your cupcake, taking care not to disturb decorated edges of cupcake.

Tip:

After applying nonpareils to the frosted edge of cupcakes, you can refrigerate the cupcakes for 15 minutes before adding the rest of frosting. This will adhere the nonpareils more firmly to the cupcake.

by:http://duncanhines.com/recipes/cupcakes/dh/bubble-gum-cupcakes

Cotton Candy Cupcakes

Ingredients:

• 1 pkg. Duncan Hines® Classic Yellow Cake Mix
• 3 large eggs
• 1 1/3 cups water
• 1/3 cup vegetable oil
• 1 can Duncan Hines® Frosting Creations™ Frosting Starter
• 1 packet Duncan Hines® Frosting Creations™ Cotton Candy Flavor Mix
• Colored sugar
• Cotton candy

Preparation:

1. Preheat oven to 350°F. Place cupcake liners in muffin pans.
2. Prepare cake batter as directed on package.
3. Pour batter into prepared cupcake liners, filling them no more than two-thirds full.
4. Bake 18 minutes or until toothpick inserted into cake comes out clean.
5. Let cupcakes cool for 5 minutes, then remove from pans and cool completely.
6. Pour packet of Duncan Hines® Frosting Creations™ Cotton Candy Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
7. Frost cupcakes with the Cotton Candy frosting you just created and sprinkle with colored sugar.
8. Garnish with pieces of cotton candy.

Tip:

Heat and moisture will affect the cotton candy; therefore, add your cotton candy garnish right before serving.

by:http://duncanhines.com/recipes/cupcakes/dh/cotton-candy-cupcakes

Mint Chocolate Cake Cones

Ingredients:

• 1 pkg. Duncan Hines® Devil's Food Cake Mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 1/3 cups water
• 18 flat bottom ice cream cones
• 2 cans Duncan Hines® Frosting Creations™ Frosting Starter
• 2 packets Duncan Hines® Frosting Creations™ Mint Chocolate Flavor Mix
• 1/2 cup finely chopped bittersweet chocolate

Preparation:

1. Preheat oven to 350°F and prepare cake batter as directed on package.
2. Using a standard muffin/cupcake tin, put a sheet of foil over whole pan, securing it around edges.
3. Using a knife or skewer, poke a hole in foil above each muffin cup. Gently enlarge hole until ice cream cones just fit through it.
4. Repeat for all cones. Your cones should now be supported by the foil.
5. Fill cones two-thirds full with cake batter and bake 18 to 20 minutes or until toothpick inserted into cake comes out clean.
6. As soon as cones come out of oven, use a skewer or toothpick to poke 3 holes in bottom of cone to let steam and moisture escape.
7. Cool cones completely.
8. Pour 1 packet of Duncan Hines® Frosting Creations™ Mint Chocolate Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
9. Mix the chopped chocolate into the Mint Chocolate frosting you just created and transfer frosting to a piping bag with an open star decorator tip.
10. Pipe the frosting in a swirling motion around your cones and serve.

Tip:

Cake cones are best served the day they are made, as the cones will lose their crispness the next day.

by:http://duncanhines.com/recipes/specialty-desserts/dh/mint-chocolate-cake-cones

Bubble Gum Candy cake

Ingredients:

• 1 pkg. Duncan Hines® Butter Golden Cake Mix
• 3 large eggs
• 1/2 cup (1 stick) unsalted butter, softened
• 2/3 cup water
• 2 cans Duncan Hines® Frosting Creations™ Frosting Starter
• 2 packets Duncan Hines® Frosting Creations™ Bubble Gum Flavor Mix
• Assorted candies for decorating: candy-coated chocolates, lollipops, gumdrops, etc.

Preparation:

1. Preheat oven to 350°F. Grease and flour a 9" x 13" pan.
2. Prepare cake batter as directed on package.
3. Pour cake batter into prepared pan and bake for 25 to 35 minutes or until toothpick inserted into cake comes out clean.
4. Let cake cool completely and remove from pan.
5. Pour 1 packet of Duncan Hines® Frosting Creations™ Bubble Gum Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second packet and can.
6. Frost cake with the Bubble Gum frosting you just created. Transfer any additional frosting to a piping bag with a decorator tip.
7. Pipe borders and decorative elements. Decorate with candy and serve.

Tip:

To unify your candy design, stick with either one shape of candies or a specific color palette.

http://duncanhines.com/recipes/cakes/dh/bubble-gum-candy-cake