Halloween Muddy Buddies

Our Halloween Muddy Buddies Mix is a festive treat this time of year.  This mix gives you a little salt, a lot sweet, some crunchy and chewy.  We added in our favorite Halloween treats to give it all the fall colors.  You better believe we take handfuls of this chocolatey treat each time we are in the kitchen. 

Keep Singing and Dancing,
Amanda

Halloween Muddy Buddies 

9 cups Rice Chex cereal
1 1/2 cups semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup butter
1 t vanilla (I used Mexican vanilla)
1 1/2 cups mini pretzels, slightly crushed
1 1/2 cups candy corn
1 1/2 cups Trader Joe’s Halloween Joe Joe’s Cookies, slightly chopped (or Oreos)
1 cup Reese’s Pieces
3/4 cup powdered sugar
3/4 cup brownie mix


Pour the Chex cereal into a large bowl and set it aside

In a microwave-proof bowl, combine the chocolate chips, peanut butter, and butter. Microwave for 30-90 seconds, stirring every 30 seconds until the chocolate chips are completely melted and smooth. Stir in the vanilla.

Pour the chocolate mixture over the Chex cereal and gently stir with a rubber spatula to coat, trying not to crush the cereal. Divide between two gallon-size Ziploc bags and pour the powdered sugar into one and the brownie mix into the other, then seal and shake to evenly coat all of the cereal.

Spread the cereal out on parchment paper to let the chocolate firm up a bit, for about 20 minutes.

In a large bowl, combine the chocolate coated cereal with the pretzel pieces, candy corn, Trader Joe’s cookie pieces, and Reese’s pieces. Store in an air-tight container. 

Divide mix into separate decorative bags for sweet treats for friends.  

Frosted Cream Cheese Pumpkin Cookies

It’s officially FALL!!  Time to stock up on all things pumpkin.  I have been waiting patiently to share this recipe with you.  It has easily stolen the hearts of my boys.  There is something about the soft pumpkin cookie and cream cheese frosting on top that makes FALL MAGIC.  Your house will smell amazing while you are baking.  If you play “Autumn in New York” by Billie Holiday while baking your kitchen will become a dance floor.  I promise this will become a Fall favorite.

Keep Singing and Dancing,
Amanda  

Frosted Cream Cheese Pumpkin Cookies

2 1/2 cups all-purpose flour
1 t baking powder
1 t baking soda
1 T pumpkin pie spice, plus extra for sprinkling
1/2 t Kosher salt
1/2 cup (1 stick) butter, softened
1 cup granulated white sugar
1/2 cup light brown sugar
1 1/4 cups canned pumpkin 
1 egg
1 t Mexican vanilla

Cream Cheese Frosting
8 ounces (1 brick)cream cheese, room temperature
3 T butter, room temperature
1 t Mexican vanilla extract
2 cups powdered sugar

Preheat the oven to 350°F.  Line your baking sheet with parchment paper.

In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined.  Set aside.

With a mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 1 minute until light and fluffy.  Add in the pumpkin, egg, and vanilla to butter mixture, and beat on medium-speed until just combined.  Fold in the dry ingredients until just combined.

Using a cookie dough scoop, make a heaping tablespoon of dough.  Drop scoop on prepared cookie sheet by heaping tablespoonfuls.  

Bake for 15 or until the cookies are cooked through and bounce back slightly if you touch them.  Transfer cookies to a wire rack to cool until they reach room temperature.  Then frost with cream cheese frosting, and sprinkle with an extra pinch of pumpkin pie spice.  

Please read: Cookies are ready to serve.  Otherwise, refrigerate in a sealed container for up to 3 days.  In my family’s opinion, the cookies don’t taste the best right out of the refrigerator.  So plan ahead before your event.  Take cookies out of the refrigerator about 1 hour before your event.  

To Make Cream Cheese Frosting:
With an electric mixer, beat cream cheese, butter and vanilla together on medium-high speed until smooth.  Gradually add in the powdered sugar until it is all combined and the frosting is smooth.  If frosting is too thick, add in a tablespoon or two of milk until it reaches your desired consistency.  If your frosting is too thin, add in more powdered sugar until it reaches your desired consistency.

You know I LOVE Trader Joe’s. I used Trader Joe’s Organic Pumpkin and Pumpkin Pie Spice.