In my opinion, one of the best things about fall is the return of all things pumpkin!  I love the smell of pumpkin bread baking with all the spices it brings into the air.  Both of these recipes are ones I have been making for years. Both were given to me my my mother-in-law when I first got married.  The first is a classic pumpkin bread, highlighting the simple flavor of pumpkin.  The second has the addition of chocolate chips and pudding so it eats a little more like cake.  I can't decide which is my favorite, but then again, who said I have to?  

​Chocolate Chip Pumpkin Bread
 
Ingredients:
1 1/2 cup vegetable oil
8 eggs
3 cups pumpkin
3 cups sugar
3 cups flour
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 1/2 teaspoon nutmeg
2 pkg instant vanilla or coconut pudding (dry)
1 12-ounce package semi-sweet chocolate chips
 
Directions:
 
1.Preheat oven to 350 degrees F.
2.Grease 4 loaf pans with non-stick cooking spray or cake magic.  I like to use disposable pans…makes clean-up easy!
3.In the bowl of a stand mixer combine oil, eggs and pumpkin.  Mix until combined.
4.Add sugar and mix well.
5.Add flour, salt, baking soda, cinnamon, and nutmeg. Mix until just combined.
6.Add dry pudding and mix well.
7.Stir in 3/4 package of chocolate chips.
8.Divide batter between the 4 prepared pans.
9.Sprinkle remaining chocolate chips on the tops of the loaves.
10.Bake loaves for 1 hour or until done.  I check with a toothpick in the center of the loaf.  Sometimes they take a little longer, so start with an hour and adjust from there depending on your oven.
11.Let cool slightly before inverting from pan. Enjoy!

​Pumpkin Bread
 
Ingredients:
1 cup vegetable oil
4 eggs
2/3 cup water
3 cups sugar
1 14 ounce can pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
 
Directions:
1.Preheat oven to 350 degrees F.
2.Grease 4 loaf pans with non-stick cooking spray or cake magic.
3.In the bowl of an electric mixer combine oil, eggs, sugar, and water. 
4.Add pumpkin and mix until combined.
5.Add flour, baking soda, salt, cinnamon, and nutmeg.
6.Mix until well blended and smooth.
7.Divide batter between the 4 prepared pans.
8.Bake for 45 minutes to 1 hour depending on your oven.  A toothpick inserted in the center of a loaf should come out clean.
9.Let cool slightly.  Enjoy!
 

Salted Caramel Macarons
These cookies are delicious and are totally worth the extra time and prep that they take. You do need to plan ahead though…starting 4 days BEFORE you actually want to eat them.
Ingredients:
6 ounces powdered sugar
5 ounces superfine Almond flour
4 large eggs
1/4 teaspoon lime juice
3 1/2 ounces sugar


Directions:
1. 3 days prior to baking, separate eggs and discard the yolks. Age the egg whites by placing them uncovered in the fridge for 3 days.
2. Bring egg whites to room temperature before starting the cookies.
3. Preheat oven to 300 degrees F.
4. Line a sheet pan with a macaron template and parchment paper.
5. Sift together the powdered sugar and almond flour, set aside.
6. Add the egg whites into the bowl of an electric mixer fitted with the whisk attachment.
7. Whisk the egg whites until frothy, the add lime juice.
8. Continue to whisk and slowly add granulated sugar to the whites. They are done when they are glossy and fluffy, like shaving cream. Their peaks should curl over.
9. In 3 parts, carefully fold dry ingredients into the whites. The batter will be a thick lava that folds over onto itself.
10. Using a pastry bag, pipe batter onto macaroon circles.
11. Tap sheet pan against counter to remove all air bubbles and let batter settle a little.
12. Dry the cookies for 45 minutes before baking. They will be dry to the touch, not sticky at all.
13. Bake cookies for 8 minutes, then rotate pan and bake for an additional 6-8 minutes. Cookies will lift easily from the parchment when the are lifted from the bottom. Careful not to lift from the top of the cookies, it will come off when warm.
14. Cool Completely, fill with Salted Caramel Butter cream and dulce de leche caramel.


Salted Caramel Buttercream
Ingredients:
1 cup butter, room temperature
4 ounces cream cheese, room temperature
1-pound powdered sugar
1/2 cup dulce de leche caramel (store bought)
1/2 teaspoon sea salt
Heavy cream


Directions:
1. In bowl of electric mixer, combine butter and cream cheese until light and fluffy. Add Dulce de leche, beat until combined.
2. Add salt and powdered sugar slowly, mixing well.
3. Add 2-3 Tablespoons cream or more until you reach desired spreading consistency.
Assembling Macarons
Ingredients:
Baked Macaron cookies
Salted Caramel Buttercream
Dulce de Leche Caramel (Store bought)


To assemble:
1. Match cookies into pairs.
2. On the bottom of one cookie, pipe a small ring of buttercream.
3. Inside the ring of buttercream, pipe a small dollop of dulce de leche.
4. Gently press paired cookie together.
5. Repeat until all cookies have been paired,
6. Cover and keep in the refrigerator overnight or at least 8 hours for the cookies to achieve their best texture. Enjoy!

Homemade Oreos


3 devil’s food cake mixes (see below, you do not use all
of them)
4 eggs
1 ½ cup shortening
1 teaspoon vanilla


1. Weigh out 36.5 ounces of cake mix. This will be about 2 ½
​ mixes total.
2. In large mixing bowl, combine shortening, eggs, vanilla and weighed cake mix.
3. Mix until combined.
4. Portion out cookies with a #40 cookie scoop.
5. Bake at 350 for 8-10 minutes. Cool
6. Match cookies with partners of the same size/shape.
7. Fill with Cream Cheese Frosting


Cream Cheese Frosting:
8 ounces cream cheese
1/2 cup butter
2 lb. powdered sugar
1 teaspoon vanilla
Evaporated milk.


Combine all ingredients, beating the butter and cream cheese until smooth. Add enough evaporated milk to make an easy spreading consistency.

​This is what I like to call a “method” recipe. That means that it is not exact measurements and just follows some loose guidelines. It also means that you can make it your own by changing it up for your specific tastes. The possibilities for these bites are endless, just think of all the different types of caramel apples you like to eat, and then imagine them in a bite size.

Ingredients:
Dried Apple Slices
I used a can sourced from store.lds.org. They are a great resource for shelf-stable items packaged in #10 cans. You can also get them from Augason Farms, which is available online and in some grocery stores. You want the apples to have a freeze-dried texture, not a chewy soft-dried texture.

Caramel
I love Peter’s Caramel. It is easy to work with, lasts a long time and is easy to find online or in baking stores

White Chocolate
White Chocolate Snaps are a great flavor without having to temper chocolate. I purchased mine at Orson Gygi, which is a Company local to Utah. Amazon also carries white chocolate snaps.
1 Tablespoon Cinnamon
1 cup sugar

3. Melt 1/2 of a 5lb caramel loaf by cutting it into 2-inch cubes and heating it in a microwave bowl in 30 second increments, stirring well in between heating. You want the caramel to be pourable but not bubbly.
4. Holding the tip of each apple slice, dip it 1/2 to 3/4 into the caramel. Wipe the bottom on the rim of your caramel bowl to remove excess and then place apple slice onto a parchment lined cookie sheet. Repeat for all the apple slices, let set until cool.

5. Melt 2 pounds of white chocolate according to package directions in a microwave safe bowl. I usually heat it in 30 second increments, stirring until it is just melted. It is best to stir out the last few lumps so as not to overheat it.
6. Dip apple slices into white chocolate, almost covering caramel but leaving just a little showing. Place apple slice on parchment lined cookie sheet.

7. Sprinkle immediately with cinnamon sugar. I usually dip about 6 pieces in chocolate and then pause to sprinkle with sugar.
8. Repeat steps until all apple slices are covered. Let cool. Enjoy!

Be sure to tag @BakeitwithBrooke on Instagram if you recreate this yummy treat!

I love Rice Krispie treats and this recipe brings a little something extra to the classic treat!
Extra Gooey Rice Krispie Treats

1 stick butter
10 cups mini marshmallows
1 7 oz jar marshmallow fluff
12 cups rice krispies

1. In large pot combine melt butter
2. Add mini marshmallows and stir until melted. Remove from heat.
3. Stir in marshmallow fluff.
4. Add Rice Krispies, stirring until completely combined.
5. Press mixture into a 9x13 pan sprayed with cooking spray. Let cool, enjoy!

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