Pumpkin Muffins

*Makes 2 dozen Pumpkin Muffins
This recipe is adapted from King Arthur Flour's Pumpkin Cake Doughnuts Recipe. I didn't have donut pans so I made them into muffins.
They don't rise a whole lot, so your cupcakes will be short and fat if you follow my directions.

Check out the original version here: http://www.kingarthurflour.com/recipes/pumpkin-cake-doughnuts-recipe
*This is my version, using more pumpkin and only cinnamon instead of pumpkin spice. Posted here for my convenience and so that I remember exactly what changes I made so that I can make this again.

Ingredients:   
1/2 cup canola oil
3 large eggs
1 1/2 cups granulated sugar
1 Farmer's Market Organic Pumpkin 15 oz can
3/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups King Arthur Unbleached All-Purpose Flour

1. Add canola oil, eggs, sugar, pumpkin puree, cinnamon, salt, and baking powder to bowl. Mix well.
2. Add flour until well incorporated.
3. Add cupcake liners to cupcake/muffin tins. Fill 3/4 of the way.
4. Add Ghirardelli Milk Chocolate Chips to 1/2 of the batch. It's nice to have variety. :)
5. Bake at 350 F for 23 minutes.
6. Store in an airtight container at room temperature for 2-3 days max.

Rice Krispie Treats

Rice Krispie Treats

Ingredients:
8 tablespoons of butter (salted) (keep the little wax wrapper from the butter)
2 teaspoons vanilla extract
2, 10 oz bags jet-puffed Kraft marshmallows
1 12 oz box Rice Krispies



1. First get your big casserole and butter it up.
2. In a large pot, melt the rest of the butter from your butter stick on medium heat. It's quicker if you slice up your butter first.
3. Once butter is melted, add vanilla extract and stir.
4. Add marshmallows and melt, stirring continuously.
5. Add all the Rice Krispies. Stir well.
6. Once incorporated, remove from heat and pour into casserole.
7. Use the butter wax paper to lightly smash down the Rice Krispies into the casserole. Don't squish them too hard otherwise your Rice Krispies will be too compact and it will make it too hard to eat. We want fluffy Rice Krispie Treats!

No Bake Peanut Butter Bar Cookies

No Bake Peanut Butter Bar Cookies

Ingredients:
1 14.4 Oz box Honey Maid Honey Graham Crackers (makes a little over 3 cups crumbs)
3 cups powdered sugar
1 1/2 cups butter
2 cups peanut butter


Directions

1. Use a food processor to grind up graham crackers into crumbs. Add to medium bowl.
2.  Add powdered sugar to graham cracker crumb bowl.
3.  If your butter is at room temperature, it's ready to use. Otherwise microwave cold butter until soft.
4.  Add peanut butter to butter and stir until well mixed.
5.  Add peanut butter mixture to graham cracker bowl. Mix until it forms a dough.
6. Grab a spoonful of dough and roll it into a ball. Add it to a baking sheet lined with wax paper and squish ball flat.
7. Add chocolate chips to a microwave safe bowl. Microwave for 30 seconds at a time until chips are melted, stirring between microwave sessions.
8. With a spoon, pour melted chocolate on top of cookies and let sit for 5 minutes.
9. Put in refrigerator to let it set for 15 minutes.
11. Store in an air-tight container in the refrigerator up to 5 days.

Peanut Butter Bars

Peanut Butter Bars:

Make this recipe the day before you need it. It tastes a lot better the second or even the third day of it just sitting in the refrigerator because the graham crackers will absorb the flavors.

Ingredients:
1 14.4 Oz box Honey Maid Honey Graham Crackers (makes a little over 3 cups crumbs)
3 cups powdered sugar
1 1/2 cups butter
2 cups peanut butter


Directions

1. Use a food processor to grind up graham crackers into crumbs. Add to medium bowl.
2.  Add powdered sugar to graham cracker crumb bowl.
3.  If your butter is at room temperature, it's ready to use. Otherwise microwave cold butter until soft.
4.  Add peanut butter to butter and stir until well mixed.
5.  Add peanut butter mixture to graham cracker bowl. Mix until it forms a dough.
6. Spread the dough into a large pan.
7. Add chocolate chips to a microwave safe bowl. Microwave for 30 seconds at a time until chips are melted, stirring between microwave sessions.
8. Pour melted chocolate on top of dough in pan and let sit for 5 minutes.
9. Put in refrigerator to let it set for 15 minutes.
10. Cut into bars. If you wait too long to cut, the chocolate will have solidified and your cuts will be jagged.
11. Store in an air-tight container in the refrigerator up to 5 days.